Quinoa with pomegranate and avocado

Name: quinoa with pomegranate and avocado
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 250 g Quinoa; 60 g unroasted walnuts; 295 g grilled red peppers in a pot; 120 g pomegranate seeds; 4 ready to eat avocado; 1 el traditional olive oil; 15 g fresh basil; 1 tray cress

Quinoa with pomegranate, walnuts, grilled red pepper, avocado, basil and cress.

Ingredients

Kitchen Stuff

1 blender

Directions

Cook the quinoa according to the instructions on the package. Allow to cool.
Heat the grill pan without oil or butter and toast the walnuts for 3 minutes on medium heat. Spoon on a plate and let cool.
Meanwhile, let the grilled peppers drain in a sieve.
Put the peppers with 2/3 of the pomegranate seeds and the walnuts in a tall cup. Purée with the hand blender into a sauce, the muhammarasauce.
Cut the avocados half way through. Remove the kernel, carefully peel the flesh with a spoon and halve in length.
Brush the cutting edges with the oil. Heat the grill pan without oil or butter and grill the avocados in parts for 4 minutes on the cutting edge.
Meanwhile cut the basil leaves into strips. Mix half of it with half of the cress and the sauce through the quinoa. Add pepper and salt.
Sprinkle the avocado with pepper and salt. Spoon the quinoa salad on a flat dish and spread the avocado over it.
Garnish with the rest of the basil, cress and pomegranate seeds. Yummy! .