Avocado, Tomato, Quinoa Salad: The C-Word
In my life, right now, I have four friends who are battling cancer. There are various types, various stages, various treatments, but at the end of the day, I have four friends who have found out something is happening to their bodies that they cannot control.
As my friends shared their situation with their loved ones, immediately my head began reeling as I thought of these women. Mothers. Wives. Daughters. Sisters. Friends. Teachers. Mentors. Caretakers. The roles that these women fill are myriad and they are AMAZING at what they do.
The C word makes me SO mad. I started getting angry, and because I am always a little bit obsessed with words, I began thinking of all the C words that I could that could fight Cancer.
Crush. I want to crush cancer out of these women's bodies.
Cure. I want them to be cured.
Cut. I want to cut off any cancer from taking over anymore of their bodies.
Care. I care what happens.
Conviction. I have conviction that I can make a difference.
Christ. In Christ, all things are possible.
This same day, a Vacation Bible School song came on and the words struck me as right. "Don't worry, about anything, but just pray, about everything."
I have been been praying fiercely that God will crush, cut out, cure this cancer, and that these women get the right care. I know that God will answer my cries, and the cries of so many other people who love these women. I wrote to one of these women, that in times of great adversity, God has a chance to do something amazing. I'm going to sit right here, praying hard, waiting for God's amazing, because I KNOW it will happen.
This quinoa salad - it's something I want to make for all of these women. When God's miracle happens, I'll be cooking for and eating with them.
Avocado, Tomato, Quinoa Salad
Serves 4 to 6
Ingredients
1 cup quinoa
2 cups water
½ teaspoon salt
¼ cup olive oil
2 tablespoons lemon juice
2 tablespoons rice wine vinegar
1 teaspoon honey
½ teaspoon salt
½ teaspoon pepper
1 ripe, yet firm avocado, diced (you want it ripe, but not so mushy that it will fall apart.)
1 ½ cups cherry or grape tomatoes
½ cup chopped cilantro
½ cup chopped scallions
Method
In a large heavy saucepan add quinoa, water, and salt. Bring to a boil uncovered, and once boiling, cover, and reduce heat to simmer. Cook for 10 to 15 minutes until all water is absorbed. Check to see that quinoa is translucent and the germ is visible (the fine line). Remove from heat and remove quinoa from pot to cool.
While quinoa cools, whisk together olive oil, lemon juice, vinegar, honey, and salt and pepper. Pour over warm quinoa and toss. Add avocado, tomatoes, cilantro, and scallions. Season with salt and pepper if necessary.
Can be served at room temperature or chilled (which I think tastes even better!) Allow to cool and then refrigerate if you want to have it cold.
Printable recipe
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