Quinoa practically cooks itself, and the red variety makes the presentation extra eye-catching. Try preparing these verrines as a precursor to Southwestern Salad with Avocado-Lime Dressing and Black Bean and Toasted Corn Soft Tacos.
Ready in 20 minutes
S E R V E S 8
- ¹⁄₃ cup red or white quinoa
- ½ tsp. chili powder, divided
- 3 tsp. lime juice, divided
- 2 tsp. olive oil
- 1 ripe avocado (6.5 oz.)
- 2–3 drops Tabasco sauce
- ¹⁄₃ cup alfalfa, broccoli, or leek sprouts
- Bring quinoa, 1/4 tsp. chili powder, and 1 cup water to a boil in small saucepan. Cover, reduce heat to medium-low, and simmer 12 to 15 minutes, or until most liquid is absorbed.
- Whisk together 2 tsp. lime juice, oil, and remaining 1/4 tsp. chili powder in bowl. Add quinoa, and toss to coat. Season with salt and pepper, if desired.
- Divide quinoa among 8 glasses. (Recipe can be prepared ahead up to this point, then covered, and refrigerated for up to 24 hours.)
- Dice avocado, season with salt and pepper (if desired), and toss with Tabasco sauce and remaining 1 tsp. lime juice.
- Divide avocado among glasses, and top each with 1 pinch of sprouts. Serve immediately, with small forks or spoons.
PER 1/3-CUP VERRINE: 66 CAL; 1 G PROT; 4 G TOTAL
FAT (<1 G SAT FAT); 7 G CARB; 0 MG CHOL; 5 MG SOD;
2 G FIBER; <1 G SUGARS
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