Vegan Salad with Avocado and Quinoa
Salads • European
Description
A very filling salad, the base of which consists of avocado, rich in fats, and quinoa, a source of carbohydrates. You could simply drizzle them with olive oil, and it would already be great, but Chef John Smith from a local restaurant enhanced their combination with various interesting ingredients.
Ingredients
- Avocado 5 oz
- Quinoa 0 oz
- Pickled garlic 0 oz
- Sun-Dried Tomatoes 12 pieces
- Romaine lettuce 0 oz
- Spinach 0 oz
- Kale to taste
- Thyme 2 sprigs
- Olive Oil 0 fl oz
- Soy Sauce 5 fl oz
- Water 10 fl oz
- Sugar 5 oz
- Meyer Lemon Juice 5 fl oz
- Cilantro 0 oz
- Mild Chili Spice to taste
- Potato protein 0 oz
- Amaranth grain 0 oz
- Salt to taste
- Vegetable Oil 0 fl oz
Step-by-Step Guide
Step 1
First, prepare the Thai sauce. To do this, pour soy sauce and 150 ml of water into a pot, add sugar, lemon juice, and the previously chopped cilantro and chili pepper.
Step 2
Prepare kale chips. To do this, tear the leaves and spread them out on a baking sheet. Sprinkle with salt, drizzle with vegetable oil, and place in a preheated oven at 345°F for 10-15 minutes.
Step 3
Dissolve the potato starch in 75 ml of water.
Step 4
Place the pot over medium heat and bring to a boil.
Step 5
Add potato starch. The sauce is ready.
Step 6
Cook the quinoa with thyme for 15 to 20 minutes until done.
Step 7
Peel the avocado, cut it into cubes, and sauté in olive oil.
Step 8
Add quinoa and pickled ginger, and mix well.
Step 9
Arrange the frisée and spinach leaves, sautéed avocado, quinoa, pickled ginger, and sun-dried tomatoes on a plate.
Step 10
Dress with Thai sauce.
Step 11
Before serving, garnish with kale chips and amaranth leaves.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!