This dish is fresh and simple, containing little more than black quinoa, avocado, mint, and a high-quality sheep's milk feta.

Quinoa has a savory, earthy quality that makes it a great backdrop for vegetables and herbs of all kinds. It’s also a complete protein, meaning that it contains all nine of the essential amino acids. It’s easy on the digestive system, and calorically moderate. It’s fast to make. It's versatile. It’s a safe choice, and it’s a smart choice.

I typically gravitate towards black quinoa, mainly because I love the deep contrast it creates when set against colorful vegetables. It’s also a bit crunchier, sweeter, and earthier than golden quinoa.

Whole grains like quinoa are practically screaming for fat and acid to round them out — feta works well with this dish because of its paradoxically rich and acidic nature. Avocado and mint also play a part in this department, lending an extra layer of healthy fat and vibrancy.

I go with a high-quality feta because, well, it's better. A good feta has solidity, tang, and herbal undertones. It's extremely bright in both color and flavor. It's not rubbery, chalky, tasteless, sour, or extremely crumbly.

The best way to find a feta (or any cheese) that you love? Don’t listen to me, find a good cheesemonger. Chat and taste until you find something that knocks your socks off. Then make this recipe.

Makes about 2 servings.

Black Quinoa with Feta, Avocado, and Mint

Ingredients:

½ cup black quinoa

1 cup water

1 big hunk feta, crumbled

½ cup mint leaves, torn

1 ½ tablespoons lemon juice

1 small splash apple cider vinegar

1 avocado, sliced

olive oil to taste

salt and pepper to taste

Instructions:

In a medium pot over medium-low heat, add a bit of olive oil and the quinoa. Toast for about 2 minutes, then add the water and a healthy pinch of salt. Bring to a boil over medium heat, immediately turning down to a very gentle simmer. Cover and let cook.

Once almost cooked, remove from heat and let steam. I like to remove the lid, cover the pot with a hand towel, and then put the lid back on. Once tender, fluff with a fork and let cool.

In a large mixing bowl, combine the quinoa, feta, and mint. Add the lemon juice and apple cider vinegar, plus olive oil, salt, and pepper to taste. Toss to combine.

Slice the avocado to serve. Halve the avocado, remove the pit, and peel, working gently. Place each half face down on your cutting board, and slice longways or shortways — up to you.

Add the slices to the salad and toss gently to finish. Alternately, serve the avocado on a plate alongside the salad — in which case, add a squeeze of lemon juice and season with salt and pepper.