This week I was on a quest to make quinoa cakes for the first time, and wanted to put a veggie topping on them that would be a refreshing, bright contrast to the sauteed cakes. I invented a “salsa” that fit the bill exactly:
2 small Persian cucumbers
1 cup cherry tomatoes
1 small avocado
juice of one large lime
4 leaves fresh mint (dry would be fine if you don’t happen to have it on hand fresh)
1 tsp dried basil
1 tsp olive oil
Slice cucumbers lengthwise into eight long pieces, then cut crosswise into a small (1/8-1/4 inch) dice. Slice tomatoes into rounds, which will help keep the juicy centers from escaping. Cut avo halves within the shell both horizontally and vertically in 1/8-1/4 inch dices, then scoop out. Add lime juice, herbs, and oil, and mix. This tasted so fabulous that I didn’t have any need for salt, which helped it keep since salt leeches liquids out.
This is the salsa on its own:
And this is it on top of the quinoa cakes, on a bed of pink lentil puree:
While I was very happy with the taste of the quinoa cakes, they were a pain in the butt to cook because they were so crumbly and I don’t want a post a recipe until I’ve refined it into something a little more user friendly. This veggie salsa could be used as a lively alternative to guacamole for chips, as a dip for veggies, or even on sandwiches.