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Avocado Tartar with Yuzu, Coriander and Crispy Quinoa

Serves 4

Ingredients

  • ½ cup red quinoa
  • 1 cup vegetable oil
  • 4 ripe Avocados from Mexico, diced
  • 1 French shallot, finely diced
  • 2 tablespoon fresh coriander, chopped
  • 4 tablespoons mayonnaise
  • 1 tablespoon yuzu juice
  • 1 teaspoon sesame oil
  • Salt and pepper to taste

Directions

  1. In a pot, bring water to a boil. Add the quinoa, cover and cook over low heat (follow the instructions on the package). Next, heat the vegetable oil in a frying pan over medium heat and sauté the quinoa for 4-5 minutes. Remove from the burner and set aside.
  2. In a large salad bowl, mix all of the ingredients except the quinoa. Spoon into salad bowls, then garnish each serving with the crispy quinoa.
  3. CHEF'S TIP: To ripen your avocados faster, place them in a brown paper lunch bag with a banana. Keep an eye on their progress!