Monday, April 18, 2011

Tartlette's Quinoa, Roasted Pepper, and Avocado Cream Verrines

I like layers: in my hair, in what I wear (it is the Bay Area after all), and especially in my food. One of these days I'm going to make a 14-Layer Cake.

But layered food isn't just for dessert. I love lasagna, especially with well-defined layers. And I really liked Tartlette's Quinoa Verrines. I pretty much followed her recipe, though I used Greek yogurt and an entire avocado. So whip some up for dinner; life's all about layers.

Quinoa, Roasted Pepper, and Avocado Cream Verrines

1 cup quinoa
1-1/2 cups water
1 pepper, or a mix of baby peppers
Olive oil
Salt & pepper
1 avocado
Juice of half a lime
1 tablespoon cilantro, chopped
1 tablespoon red onion, chopped
1/4 cup Greek yogurt

Combine the quinoa, water, and a pinch of salt in a saucepan and bring to a boil; simmer until the quinoa is tender, 15 to 20 minutes, and let cool to room temperature.

Preheat the oven to 400F. Toss the whole pepper(s) with olive oil, sprinkle with salt and peppere, and roast until it starts to blister, about 20 minutes. Let cool to room temperature, then cut in half, remove seeds, and cut into smaller pieces as desired.

Mash the avocado with the lime juice, cilantro, onion, and yogurt in a non-reactive bowl until smooth.

Layer the quinoa, peppers, and avocado cream in glasses. Feel good about eating something healthy and pretty.

Related recipes:
Quinoa with Black Beans and Sweet Potato
Tempeh Provencal
Acorn Squash Tacos

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