Quinoa Salad with Avocado Cream
INGREDIENTS (serves 5):
  • 1 cup raw quinoa;
  • 1.5 cups water;
  • pinch of salt;
  • 2 red pepper;
  • 2 yellow pepper;
  • olive oil;
  • 3 avocado;
  • juice of one lime;
  • 1 tablespoon finely chopped cilantro;
  • 3 green onions, finely chopped;
  1. In a medium saucepan, combine the quinoa, water and salt and bring to a boil over high heat. Reduce the heat to a simmer and cook 15 to 20 minutes until the quinoa feels tender. Remove from the heat and let cool to room temperature. ;
  2. Preheat the oven to 400F. Place the peppers on a baking sheet and drizzle with a splash of olive oil. Season with salt and pepper and roast until the peppers start to blister (20 minutes). Remove from the oven and let cool to room temperature. Cut the peppers in small pieces and set the peppers aside;
  3. In a blender, grind the avocado with the rest of the ingredients and 2 tsp of olive oil until smooth. Add couple tbsp. of water if necessary;
  4. Start layering the verrine with  a layer of peppers, a layer of avocado cream, a layer of quinoa, repeat once or twice depending on the size of your glasses;
Inspirational recipe from Tartelette


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