I’m pretty bad at lunches. As much as I plan ahead for dinners, I just don’t for lunch. Half the time lunch ends up being leftovers, and the other half of the time, I am scrounging the fridge, freezer, and pantry for something acceptable to eat.
This weekend, I did a little better than usual, though. I threw together a delicious quinoa salad with edamame, avocado, and ricotta salata.
I am a huge fan of quinoa, so I always have it around. It only takes 10-15 minutes to cook, and then it can be tossed with a little dressing, add some veggies and/or some cheese, maybe some toasted nuts, and you’re good to go. I don’t know why I don’t think of this more often! Now I will.
This particular incarnation had ricotta salata (leftover from kale salad earlier in the week), frozen edamame from Nora’s stash, and a nice lemony dressing, with some sliced avocado served over the top for good measure. Hubby called it a “perfect lunch” — I’d say that equals success!
Quinoa Salad with Edamame, Ricotta Salata, and Avocado
1/2 cup dried quinoa
juice of one lemon
1 Tbs olive oil
salt and pepper
2 oz ricotta salata (or other crumbly cheese, like feta), crumbled
1/2 package frozen edamame, cooked and shelled
1/2 avocado, sliced
Prepare the quinoa according to package directions. Rinse in a mesh colander with cool water and drain well (or just let it cool in the refrigerator, covered, if you are making it ahead). Transfer to a large bowl. Add the lemon juice, olive oil, and salt and pepper to taste and toss well. Add the crumbled cheese and shelled edamame and toss again. Taste and adjust seasoning. Serve with the sliced avocado on top.