My goal is always to use fresh produce before it becomes inedible. Some things last much longer than others – peppers and avocados don’t fall into that list. So, they did fall into our dinner last night:
Taking a tip from Anne P – leave the seed in half of the avocado if you don’t use it all at once. I used one half a few days ago, left in the seed, and used the second half last night. It doesn’t look bright green, but it certainly isn’t the brownish color I’ve come to expect.
What else made it into our Quinoa? A bright orange pepper, purple onion, and roasted red pepper slices. I can’t resist a colorful meal 🙂
Quinoa is a high-protein grain, but to add an extra punch, I included some scrambled Eggs. This is what I like to call, “Smorsgabord”-dinner. In other words, we had some things to work with, and I improvised! 🙂
2 svgs Quinoa
2 eggs, scrambled
1 orange pepper, sliced
Purple Onion Slices
1/2 avocado, cut into chunks
1 roasted red pepper, sliced
Cumin, Ground red pepper, Garlic Powder
Cook Quinoa as directed; once it’s cooked, add spices/seasonings. In the meantime, saute peppers and onion in 1 tsp oil, add black pepper and stir until softened. Place scrambled egg and avocado into the bowl, and top with quinoa and veggies!
Protein: quinoa, eggs, veggies
Fat: avocado, oil