The hype around avocados and quinoa is very real, and definitely here to stay! And why not? With this recipe by Vidisha Bathwal of Paprika Gourmet, it’s the best of both health and taste.
Globalisation has made both avocados and quinoa accessible to all of India in recent years. From rolls to bowls, burritos to even sushi, these are some of the more versatile ingredients that you’ll find featuring on most menus.
For those looking to add healthy protein to their diets, this dish is easy to whip up and delicious to boot.
Quinoa salads are a great way to add protein to your diet. A quick & easy, nutrient-packed, oil-free salad, this is the stuff dreams are made of. What makes the recipe special is also its versatility, leaving room for you to exercise creative liberties and customize the salad to suit your needs.
Given the lack of accessible and feasible salads around, this recipe is definitely easy to whip up at home.
For Vidisha Bathwal, Founder of Paprika Gourmet, it’s cooking as a therapeutic activity that fueled her culinary drive. Her belief that cooking can be a vital instrument in people’s lives, help manage stress and achieve happiness is what inspired Paprika Gourmet in 2011.
Her relentless quest to live her passion by infusing a part of her dream in every dish that she creates was one of the factors that drove her to take up her integral role in the brand. Through her food, she aims to create evolved flavours and textures using simple, locally available ingredients.
And that’s exactly what you’ll get in a bowl at the end of this avocado quinoa salad recipe.
- 100 gm boiled black quinoa
- 30 gm pomegranate seeds
- Half an avocado, thinly sliced
- Mint leaves
- 50 gm chopped mangoes
- 50 gm parboiled asparagus
For avocado mousse
- 1 ripe fresh avocado
- 1 tsp lemon juice
- 3 tbsp extra virgin olive oil
- 1 tsp mayonnaise
- Salt, to taste
- Black pepper, to taste
- Blend all the ingredients for the avocado mousse to purée, put in a piping bag, and put in the fridge.
- Mix all the blanched vegetables together, mix with 1 sp olive oil and pinch of salt.
- Pipe the dressing on top.