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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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The verrine trend took France by storm several years ago and the trend is still alive and well! They are made by layering ingredients in small glasses. This is a great appetizer to serve before a hearty meal. You may use regular or red quinoa(or steamed couscous or bulgur). Adapted from Vegetarian Times magazine. Ingredients:
1/3 cup red quinoa (or regular, or couscous or bulgur) |
1/2 teaspoon chili powder, divided |
3 teaspoons lime juice, divided |
2 teaspoons olive oil |
1 ripe avocado |
2 -3 drops tabasco sauce |
1/2 cup alfalfa sprout (or broccoli or lentil or wheatberry, etc.) |
salt (optional) |
black pepper (optional) |
Directions:
1. Bring the quinoa, 1/4 teaspoons chili powder, and 1 cup water to a boil in a small pan.
2. Cover, reduce heat to medium low and simmer 12-15 minutes, or until most of the liquid is absorbed.
3. Whisk together 2 teaspoons lime juice, oil, and remaining 1/4 teaspoons chili powder in a bowl. Add the quinoa, and toss to coat thoroughly.
4. Season with salt and pepper if desired.
5. Divide quinoa among glasses. (The recipe can be prepared up to this point; cover, and chill up to 24 hrs.).
6. Dice avocado, season with salt and pepper if you wish and toss with Tabasco sauce and remaining 1 teaspoons lime juice.
7. Divide avocado among glasses and top each with a pinch of sprouts.
8. Serve immediately, with small forks or spoons. Enjoy!
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