Name: Spicy quinoa with grilled avocado
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 1
Ingredients: 0 hands Almonds; 1⁄4 piece Zucchini; 1⁄2 piece Avocado; 1⁄4 piece Lime; 3⁄4 Tbsp Herbs de Provence blend; 50 g Quinoa; 50 g Chickpeas (canned); 3⁄4 stalk Spring onion

Nuts

Fruit

Legumes

Citrus

Your Meal Planners

Grill

Lunch

Dinner

Vegetarian

Vegan

Mediterranean

Spicy quinoa with grilled avocado

 Cook the quinoa according to the instructions on the package. 

 Cut the zucchini into very thin slices. Prepare the dressing by mixing the herbs with the juice of the lime, about 2 tbsp olive oil, salt and pepper. 

 Now grill the avocado. Cut it in half first and cut out the stone. Grease both halves with a little oil. Heat a grill pan (or skillet) over medium heat and wait until it is warm. Then place the avocados with the cutting edge on the grill and let this grill for a few minutes. Turn around carefully and see if they have a nice grill edge. If so they are ready. 

 Meanwhile, drain the chickpeas and drain well. 

 Meanwhile, the quinoa should be cooked and drain. Drain well. Heat a wok pan with a little bit of oil. Once the pan is warm, you can add the zucchini. Bake them briefly, about 3 minutes, so that they keep a nice bite! Once the zucchini is cooked, add the quinoa together with part of the dressing. Do not add all the dressing at once, but take a look at how much it takes to make it creamy. Now also add the chickpeas. Heat the whole. 

 You can now roughly chop the almonds and cut the spring onion into rings. Spoon the quinoa and zucchini on the plates and garnish with the avocado, almonds and spring onion. Add some salt and pepper to taste and serve with the remaining dressing. Enjoy your meal! 

Spicy quinoa with grilled avocado

Spicy quinoa with grilled avocado

Macros(per serving)

Macros(per serving)

Ingredients

Instructions

Go Premium to view the instructions of this and 2197 other Premium recipes.

Details

Share

Download for free

You may also like

Fresh spicy watermelon salad

Culicool

Spoom with lemon and mint

Marinka Bil

Shrimps in Thai coconut sauce