Vegan Salad with Avocado and Quinoa
⏳ Time
30 minutes
🥕 Ingredients
19
🍽️ Servings
2
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 - 5.6 oz
- Quinoa - 1.8 oz
- Pickled garlic - 1.4 oz
- Sun-Dried Tomatoes - 12 pieces
- Romaine lettuce - 0.7 oz
- Spinach - 1.1 oz
- Kale - to taste
- Thyme - 2 sprigs
- Olive Oil - 1 fl oz
- Soy Sauce - 3 fl oz
- Water - 7 fl oz
- Sugar - 5.3 oz
- Meyer Lemon Juice - 5 fl oz
- Cilantro - 0.5 oz
- Mild Chili Spice - to taste
- Potato protein - 0.4 oz
- Amaranth grain - 0.1 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 347°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.
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