Avocado Rose

Avocado Rose

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.

Avocado Rose

20/09/2017
: 2-3
: 15 min
: 15 min
: 30 min
: Medium

By:

Ingredients
  • For the guacamole:
  • 1/2 avocado
  • Small onions - 5 or 6
  • 1/2 Tomato (Chopped)
  • Salt
  • Pepper
  • Lemon
  • Mint
  • 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
Directions
  • 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.


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