My diet has definitely been changing with the season. As far as vegetables go, I want very little to do with them. That’s strange for me since over the Summer I can never get enough produce. But now it’s carbs, carbs, carbs and the only vegetables I do want are potatoes and squash—not much of a variety.
This dish is an exception. And it has about every green vegetable in my refrigerator in it, so it must be healthy, right? The kale is a good source of vitamins, the peas high in plant-based protein, and the avocado a source of healthy fat. More importantly it’s the only green thing that appeals to me anymore(although a bowl of mint chocolate chip ice cream wouldn’t be bad either).
Green Vegetable Quinoa
Prep time: 5 minutes
Cook time: 0 minutes
Ingredients(For 2 servings):
1 cup cooked quinoa, cooled
1 medium ripe avocado
1/2 cup cooked peas, fresh or frozen
1 cup chopped kale, steamed
Salt to taste
- Remove the skin and the pit from the avocado and mash it into a smooth puree.
- Combine all of the ingredients together in a bowl and fold until completely mixed. The avocado should act as a binder and as it mixes it will hold together more.
- Serve at room temperature. Store in a refrigerator for no more than a day as the avocado will brown over time.
I make this with frozen and thawed kale and frozen peas. Not only is it cheaper than buying the fresh ingredients, their nutrients are locked in and they’re available all through Winter, so you can bet I’ll be having this again.