Quinoa and Avocado Baguette with Chimichurri
What does it include?
Ingredients
- 240 ml cooked quinoa
- 2 ripe avocados
- 1 French baguette
- 60 ml extra virgin olive oil
- 1 clove of garlic, minced
- 15 ml lemon juice
- 5 ml chopped cilantro
- 5 ml chopped parsley
- Salt to taste
- Freshly ground black pepper to taste
How to prepare it step by step?
Preparation
- Preheat the oven to 180°C.
- Season the cooked quinoa with salt and pepper.
- Slice the avocados and toss them with lemon juice to prevent browning.
- Cut the baguette into slices and make a shallow cut in the center without reaching the edges.
- Toast the baguette slices in the oven for 5 minutes until they are warm and slightly crisp.
- In a bowl, combine olive oil, minced garlic, chopped cilantro, parsley, salt, and pepper to create the chimichurri.
- Layer quinoa on each baguette slice, followed by a slice of avocado.
- Drizzle with the freshly made chimichurri and serve immediately for the best flavor experience.
Full description
Indulge in a delightful blend of textures and flavors with this Quinoa and Avocado Baguette topped with homemade chimichurri. The creamy richness of ripe avocados pairs beautifully with the nutty crunch of quinoa, all nestled within a warm, toasted French baguette. The vibrant chimichurri, infused with fresh cilantro and parsley, adds a zesty, aromatic finish. This dish is a symphony of taste, perfect for a light meal or as an elegant aperitif. For best results, ensure your avocados are perfectly ripe and your baguette is freshly baked.
