My father-in-law’s childhood friend from Houston, Texas is in town for a few weeks and is coming over for dinner today. I usually prefer to have a good meal in the evenings, especially if we’re having someone over, since our dinner normally consists of roti, dal, chawal (rice) & vegetables, which is a rather boring meal if you ask me. So since I managed to find a nice ripe avocado in my refrigerator, I decided on trying out this new recipe. Him being an Indian-American, guacamole is one of his favourite snacks, so i’m hoping he likes this deconstructed guacamole with herbed quinoa. A special thanks to our dear friend Deven Shah from Belleza, who has offered me some of his exquisite tiles collection that you see in the image.
- For the guacamole:
- 1/2 avocado
- Small onions - 5 or 6
- 1/2 Tomato (Chopped)
- For the herbed quinoa:
- Quinoa - 2 spoons
- Zucchini - 2 spoons finely chopped
- Baby corn - 2 finely chopped
- Basil - 2 leaves chopped
- Sour cream - 1 spoon
- Cumin powder - 1 pinch
- Oregano - 1 pinch
- Salt to taste
- Olive Oil - 2 tea spoons
- 1 clove of garlic
- Step 1 Cook the quinoa in an open pan for about 10 mins until the sprouts come out.
- Step 2 In the meantime, cut the avocado in half, remove the seeds & then slice it finely.
- Step 3 Braise the baby onions in about 2-3 drops of olive oil.
- Step 4 By now your quinoa should be cooked.
- Step 5 Take a pan and put about a sooo of olive oil. Add the zucchini, baby corn, basil, oregano, salt & garlic and toss it.
- Step 6 Add the quinoa and mix. Turn off the heat and add the sour cream and mix.
- Step 7 Put it in a small bowl and invert it on a platter. Arrange the slice of avocado around the quinoa. Spread the onions and tomatoes randomly on the plate.
- Step 8 Drizzle some lemon juice, cracked pepper and salt on the avocado slices, onions and tomato. Use mint leaves to garnish and serve.