A fresh and vibrant salad featuring fluffy quinoa, crisp cucumber, leafy greens, and a creamy avocado mousse, all beautifully presented for a delightful meal.
2 Portions · 1,631 g
All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.
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Rinse the quinoa thoroughly under cold water using a fine-mesh sieve. This helps remove saponins and prevent a bitter taste.
Dice the cucumber into really small cubes. Wash and pat dry the spinach and rucola. Slice the cherry tomatoes in half or into quarters.
Cut the cream cheese into small cubes and toss them gently with your preferred herbs. You can use dried Italian herbs or fresh chopped parsley/chives.
Combine the rinsed quinoa and water in a small saucepan. Add a pinch of salt.
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 15-20 minutes, or until all the water is absorbed and the quinoa is fluffy.
Once cooked, remove the quinoa from the heat and let it sit, covered, for 5 minutes. Then, fluff it with a fork. Stir in 1 tablespoon of olive oil and the diced cucumber. Season with a pinch of salt and pepper.
Halve the avocado, remove the pit, and scoop the flesh into a small bowl. Mash it with a fork until smooth or use an immersion blender for a creamier texture.
Season the mashed avocado with salt, black pepper, garlic powder, chili flakes, and lemon juice. Mix well until all spices are incorporated and the mousse is smooth and flavorful.
In a large mixing bowl, combine the washed spinach and rucola. Add the sunflower seeds and pumpkin seeds.
Drizzle the greens with 1 tablespoon of olive oil, a pinch of salt, and pepper. Gently toss to coat everything evenly.
To serve, take a small bowl (like a ramekin or a small measuring cup) and firmly press a portion of the warm quinoa mixture into it to form a compact circle. Carefully invert the bowl onto the center of your serving plate to release the quinoa circle.
Arrange a generous amount of the dressed rucola and spinach salad on top of and around the quinoa circle.
Spoon dollops of the creamy avocado mousse to one side of the quinoa and salad. Place the sliced cherry tomatoes and the herb-seasoned cream cheese cubes on the other side, decorating the plate beautifully.
Serve immediately and enjoy your vibrant and healthy Cucumber Quinoa Green Salad!
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