The recipe for the day: a large “green” salad with quinoa, avocado and poppy seed dressing

We tell you how to cook a light, vegetarian, "green", while a very hearty salad according to the recipe of the chef

"House of Culture"

Nikita Maltsev.

430 calories

Large green salad with quinoa, avocado and dressing 35o3850y seed

Dish from the chef of the "House of Culture" Nikita Maltsev is suitable for vegetarians and everyone who adheres to the principles of proper nutrition.

COOKING TIME:

90 minutes

NUMBER OF PORTS:

1 serving

Ingredients

Nuts (pecans, can be replaced with walnuts)

5 g

Vinegar (apple, organic)

3 g

Onions (shallot or red onion)

5 g

Cooking process

  1. Rinse quinoa, fill with cold water (150 ml). Put on the stove. Bring to a boil, add 0.

    3-0.5 teaspoon of salt. Cook on low heat under a lid for 15-20 minutes until water is absorbed. Shuffle.

  2. For refilling, mix the refined shallots, flower honey, salt (2 g), Dijon mustard, organic apple cider vinegar until smooth.

    Then, gradually pour in a thin stream of olive oil without ceasing to stir. An emulsion will be obtained, in which then you need to pour poppy and mix with a spoon.

  3. Carefully wash the carrots for hummus and bake in foil (at a temperature of 180 degrees, 60 minutes). Sauté the sunflower seeds in a dry pan. Mix everything in a blender so that a homogeneous mass is obtained, add salt and sugar.

    To regulate the texture, you can add boiled water or vegetable broth. Wipe through a fine sieve and cool.

  4. Whisk parsley, garlic and vegetable oil with a blender. Strain through a fine sieve.
  5. Put on a plate of quinoa, next - sliced ​​avocado and a couple of teaspoons of carrot hummus.

    Mix lettuce leaves with dressing. Lay the leaves on top with almonds and pecans. Drizzle with olive oil and parsley oil. Garnish with cilantro.

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