Quinoa salad with guacamole and buttermilk-dressing
Ingredients
Utensils
sieve, pot, citrus press, cutting board, knife, grater, frying pan, small bowl
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Nutrition per serving
Step 1/ 4
- 150 g quinoa
- 375 ml water
- 125 g cherry tomatoes
- ½ lime
- ½ chili
- ½ pomegranate
- salt
- sieve
- pot
- citrus press
- cutting board
- knife
- grater
In a sieve, wash quinoa under lukewarm water and transfer to a pot. Add water and salt, bring to a boil, and cook for approx. 20 min. Meanwhile wash and halve cherry tomatoes. Zest and juice lime. Cut chili into thin slices. Halve pomegranate and deseed.
Step 2/ 4
- ½ tsp cayenne pepper
- ½ tbsp honey
- salt
- pepper
Remove quinoa from heat and allow to cool. Season with salt, pepper, some cayenne pepper, some lime juice, and honey to taste.
Step 3/ 4
- ½ avocado
- ½ tbsp olive oil
- frying pan
- small bowl
Halve and peel avocado, remove the pit, transfer to a small bowl, and mash with a fork. Season with remaining lime juice and zest, remaining cayenne pepper, salt, and olive oil to taste.
Step 4/ 4
- 100 ml buttermilk
- ¼ tsp cumin
- 25 g cashews
- garden cress for serving
- small bowl
For the dressing, season buttermilk with salt, pepper, cumin, honey, and lime zest in a small bowl. Serve quinoa salad with guacamole and cherry tomatoes. Top with pomegranate seeds and cashews, garnish with garden cress and chili. Drizzle with buttermilk-dressing and enjoy!
Enjoy your meal!
Tags
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