There’s this thing about blogging where if you don’t post something for more than say…5 days, you feel like you’ve fallen off the face of the earth and have no hopes of climbing back to the surface. I spent the past week there and it took a combination of things to get me back on track. The good thing is I’ve been eating, delicious food at that, and I kept cooking.
The husband and I escaped to Miami for a few days and it was magnificent. The sun, the warmth, the drinks, the beach, and the seafood. If you’re ever in Miami make sure you hit up Joe’s Stone Crab (go for the take-out restaurant which is just next door to the more formal, sit-down resto) in South Beach and Ceviche105 in Downtown Miami. At Joe’s we shared an order each of medium stone crab and peel your own shrimp. All we needed on the side was a napkin and a glass of chilled white wine. We also had their Key Lime Pie which is more like a rite of passage down there, just a little ways from the Florida Keys where it originated.
Ceviche105 is a Peruvian restaurant with the BEST ceviche I’ve ever had, I mean e-v-e-r. It’s the only place I’ve ever been to that served hominy, specifically in its natural state. They have a nice line-up of appetizers and entrees but I cannot rave enough about the Stuffed Potatoes with Prawns and Avocado. If you’re thinking the traditional stuffed or baked potato, then throw that idea right out the window. This is deconstructed potato that has been reconstructed with amazing salient flavors and stacked, like buns, outside prawns and fresh avocado. It slices like a cake and really is one of the most incredible things to ever hit my palate. I have never had such an amazing flavor experience and definitely cannot remember the last time I left a restaurant so content with my meal. These two places are real Miami gems and should not be missed!
Back to Meeganism, today’s recipe is just a simple little dish that I love making in the Spring/Summer because it’s easy to make and it involves one of my most favorite things, guacamole. It perfect for when the weather warms up and lighting a stove is way out of the question. This is my Avocado Quinoa Salad, think chunky guacamole with quinoa, cucumber and red pepper thrown in.
Quinoa Avocado Salad
1.5 cups cooked quinoa, cooled
2 avocados, cubed
1 cup grape tomatoes, cut in half
1 handful cilantro leaves
1/4 red onion, thinly sliced into 1/2 inch pieces
1 lime juiced
1/2 English cucumber, cut in quarters and chopped
2 cloves garlic, grated
1/2 red pepper sliced into 1/2 inch pieces
Habanero pepper (or jalapeño and as much as you can handle)
sea salt and freshly ground black pepper
Combine all ingredients well and serve.