Avocado Tartar with Yuzu, Coriander and Crispy Quinoa
Serves 4
Ingredients
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- ½ cup red quinoa
- 1 cup vegetable oil
- 4 ripe avocados, 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
Preparation
- 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!
Credit
Laurent Godbout
