Quinoa salad with guacamole and buttermilk-dressing

Step 1/4

• 150 g quinoa
• 375 ml water
• 125 g cherry tomatoes
• ½ lime
• ½ chili
• ½ pomegranate
• salt

• sieve
• pot
• citrus press
• cutting board
• knife
• grater

In a sieve, wash quinoa under lukewarm water and transfer to a pot. Add water and salt, bring to a boil, and cook for approx. 20 min. Meanwhile wash and halve cherry tomatoes. Zest and juice lime. Cut chili into thin slices. Halve pomegranate and deseed.

Step 2/4

• ½ tsp cayenne pepper
• ½ tbsp honey
• salt
• pepper

Remove quinoa from heat and allow to cool. Season with salt, pepper, some cayenne pepper, some lime juice, and honey to taste.

Step 3/4

• ½ avocado
• ½ tbsp olive oil

• frying pan
• small bowl

Halve and peel avocado, remove the pit, transfer to a small bowl, and mash with a fork. Season with remaining lime juice and zest, remaining cayenne pepper, salt, and olive oil to taste.

Step 4/4

• 100 ml buttermilk
• ¼ tsp cumin
• 25 g cashews
• garden cress for serving

• small bowl

For the dressing, season buttermilk with salt, pepper, cumin, honey, and lime zest in a small bowl. Serve quinoa salad with guacamole and cherry tomatoes. Top with pomegranate seeds and cashews, garnish with garden cress and chili. Drizzle with buttermilk-dressing and enjoy!

Enjoy your meal!