Ingredients:
1 cup cooked quinoa, chilled
1 egg, lightly beaten
¼ cup panko breadcrumbs
For the Lemon-Tahini Cream:
⅓ cup tahini (sesame paste)
Juice of 1 lemon
3-4 tablespoons cold water
1 clove garlic, minced
For the Topping & Garnish:
1 ripe avocado
Sriracha or a beet reduction for red dots
Fresh rosemary or microgreens for garnish
Preparation:
1️⃣ Form the Quinoa Cake: In a bowl, mix the chilled cooked quinoa, beaten egg, breadcrumbs, and a pinch of salt and pepper. Form the mixture into a tight, round patty using a ring mold for a perfect shape.
- Pan-Sear the Cake: Heat a tablespoon of oil in a non-stick skillet over medium-high heat. Carefully cook the quinoa cake for 4-5 minutes per side, until a deep golden-brown crust forms.
3️⃣ Whip the Cream Sauce: While the cake cooks, whisk together the tahini, lemon juice, and minced garlic. Slowly drizzle in the cold water while whisking until you reach a smooth, creamy, sauce-like consistency. Season with salt.
4️⃣ Create the Avocado Rose: Cut the avocado in half, remove the pit, and peel. Place it cut-side down and slice it very thinly. Fan the slices out into a long line, with each slice overlapping the last. Carefully roll the line of avocado up from one end to form a rose.
5️⃣ Plate with Elegance: Pour a generous pool of the lemon-tahini cream onto a dark plate. Place the golden quinoa cake in the center. Carefully lift the avocado rose and place it on top of the cake. Use a squeeze bottle to make a semi-circle of sriracha dots around the sauce. Garnish with a sprig of fresh rosemary.
Nutritional Value (Estimated per serving, 1 serving total):
Calories: ~700 kcal
Protein: ~20 g
Fat: ~50 g
Carbohydrates: ~45 g