Yesterday when I looked at my calendar at work I felt legitimately frightened that it is almost mid-July. Where does the time go?! I swear it was just May! This summer has been so fun so far - my sister Molly is living with me and I have a bunch of new friends who have moved here or are moving soon. I haven't done much traveling this summer which has actually been a nice change of pace compared to past summers in the city where I felt like I was constantly on the go and in between long weekends where I frantically had to do laundry and grocery shop. I've actually felt relaxed, which is something I haven't felt in a while.
I also have some exciting news - my recipe for a Strawberry and Red Currant Tart is a finalist in the #FinestBerries contest hosted by The Feed Feed and Driscoll's Berries. It's the last day to vote so I would love it if anyone has a minute to go vote for me!
Quinoa Avocado Bowl with Tahini
Cook quinoa according to brand instructions and let cool slightly. Divide in half and put into a bowl. Season with salt and pepper.
Quick pickle carrots by submerging them in white wine vinegar and a teaspoon of sugar.
Top quinoa bowls with a sunny side up egg, pickled carrots, radishes, and crushed red pepper flakes. Drizzle tahini over bowl and enjoy!
- 1 cup red quinoa
- 1 ripe avocado, sliced
- 2 sunny side up eggs
- 1/2 cup pickled carrots
- 1/2 cup radish, sliced
- 4 tablespoons tahini
- Salt, pepper and crushed red pepper flakes to season