Avocado Tartar with Yuzu, Coriander and Crispy Quinoa
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
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.
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.
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!