“Whether you succeed or not is irrelevant, there is no such thing. Making your unknown known is the important thing.” Georgia O’Keeffe
A bit of a longer quote than usual but you’ve got to hand it to Georgia. She knew her own mind. Love that in a woman.
I also love quick and easy food in the summer. This recipe contains most everything that can be prepared ahead and simply waiting in the fridge. Maybe you’ll want to save slicing up the avocados until just before serving time, but the rest can be done ahead.
1 to 2 cups cooked quinoa, your preference
2 to 3 beets, roasted and diced
3 T pomegranate seeds
avocado, peeled and sliced
1/2 cup soft goat cheese, large dice
2 T olive oil
juice of 1/2 lemon
It’s actually possible to purchase baby beets already roasted. It’s also possible to purchase pomegranate seeds without purchasing the entire pomegranate. When I was young… Forget it.
Whisk the oil and lemon juice together. Gently toss together everything else, leaving the pomegranate seeds and avocado for last, putting them on the top just before serving. You want these to be on the top for esthetic reasons. You also want to be able to get to them more easily. Sometimes there’s a lot of competition at the dining table.
Finally, sprinkle on the oil and lemon juice. Serve. Take a bow.
I especially enjoy salads for the evening meal so I can retire for the evening without feeling like an overfed bear that’s ready for hibernation.
My bed is a bit more comfy. Hope you’re is too.
Loveya – The Grandma
Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.