Nothing beats quinoa! It really is a wonderful little seed full of protein and fibre and then it’s gluten free. I use quinoa in a lot of different recipes and typically eat it either for breakfast, lunch or dinner. A nice, warm quinoa porridge in the morning is one of my favorites and quinoa salad in a thousand different variations is always a hit for dinner.
This time I have used the quinoa in a creamy avocado quinoa spread with coriander, which tastes amazing. I love the combination of avocado and quinoa and when you flavor it with coriander and some lime juice it’s just perfect. I actually always cook an extra large portion of quinoa, when I use it for a meal, so I always have some leftovers for a portion of this creamy quinoa with avocado. As you can see in the pictures, I eat the creamy quinoa on some rye crisp bread. It’s really the best snack. So tasteful and so good for you!
- 1 very ripe avocado
- 0.4 cups (1 dl.) fully cooked quinoa
- lemon juice
- salt & pepper
- A tablespoon of finely chopped coriander
- Prepare the avocado buy cutting in half and removing the pit. Cut again so you have 4 quarters. Peel the skin from the avocado it should come right off. In a large bowl, mash the avocado and season with lemon juice, salt and pepper.
- Add the quinoa to the avocado mixture along with some finely chopped coriander and mix well. Spread the mixture on top of a rye crisp bread or in a sandwich.