Quinoa Avocado Verrines
Elevate your appetizer game with these vibrant Quinoa Avocado Verrines – a perfect fusion of wholesome ingredients and elegant presentation. Featuring layers of fluffy quinoa, creamy avocado mashed with lime juice, and a refreshing medley of cherry tomatoes, red onion, and cucumber, these delightful single-serve cups pack both flavor and nutrition. Enhanced with fragrant cilantro and a drizzle of olive oil, each verrine offers a harmonious balance of textures and colors. Optional dollops of Greek yogurt bring a luxurious creaminess to every bite. Ready in just 35 minutes, these gluten-free and vegetarian verrines make an ideal choice for dinner parties, brunches, or healthy snacks. Garnish with fresh herbs for a stunning finish and serve these quinoa avocado parfaits to impress your guests with both taste and style!
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 2 medium avocado
- 2 tablespoons lime juice
- 1 cup cherry tomatoes
- 0.25 cup red onion
- 0.5 cup cucumber
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
- 0.5 cup plain Greek yogurt (optional)
Instructions
Rinse the quinoa in a fine-mesh strainer under cold running water to remove any bitterness.
In a medium-sized pot, combine the quinoa and water. Bring to a boil over high heat, then reduce the heat to low, cover, and let simmer for 15 minutes or until the water is absorbed.
Remove the cooked quinoa from the heat and let it cool to room temperature.
While the quinoa cools, prepare the avocado mixture. Halve the avocados, remove the pits, and scoop the flesh into a bowl. Mash the avocado with a fork until smooth. Stir in lime juice, 1/4 teaspoon of salt, and 1/8 teaspoon of pepper. Set aside.
Dice the cherry tomatoes, red onion, and cucumber into small, uniform pieces. In a separate bowl, combine the vegetables with the chopped cilantro, olive oil, the remaining salt, and pepper. Mix well.
To assemble, use small glass cups or verrines. Start by adding a layer of the cooked quinoa at the bottom of each glass (about 2 tablespoons per glass).
Next, add a layer of the avocado mixture (about 2 tablespoons per glass) on top of the quinoa.
Follow with a layer of the vegetable mixture, distributing it evenly among the verrines.
If using Greek yogurt as a topping, add a small dollop on top of each verrine for extra creaminess.
Garnish with a sprinkle of cilantro or a cherry tomato half, and serve immediately. Enjoy your refreshing Quinoa Avocado Verrines!
Nutrition Facts
Calories |
241 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.4 g | 20% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 271 mg | 12% | |
| Total Carbohydrate | 21.9 g | 8% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 3.9 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 78 mg | 6% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 639 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
