Panonta with Quinoa and Avocado

Ingredients

• 1 cup (185g) quinoa 1 cup (185g) quinoa
• 2 ripe avocados 2 ripe avocados
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 small red onion, finely chopped 1 small red onion, finely chopped
• 1 tomato, diced 1 tomato, diced
• 1 cucumber, diced 1 cucumber, diced
• 1/4 cup (60ml) lime juice 1/4 cup (60ml) lime juice
• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 3g
• Carbohydrates (total, sugars): 35g, 4g
• Protein: 8g
• Fiber: 9g
• Salt: 0.5g

Preparation

1. 1.
   Rinse the quinoa thoroughly under cold water.
2. 2.
   In a saucepan, bring 2 cups (470ml) of water to a boil. Add the rinsed quinoa and reduce heat to low. Cover and simmer for 15-20 minutes, or until the quinoa is cooked and the water is absorbed.
3. 3.
   In a large bowl, mash the avocados until smooth.
4. 4.
   Add the cooked quinoa, diced bell pepper, red onion, tomato, cucumber, lime juice, and olive oil to the bowl. Mix well to combine.
5. 5.
   Season with salt and pepper to taste.
6. 6.
   Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Quinoa — Rinse the quinoa thoroughly before cooking to remove any bitterness.
• Avocado — Choose ripe avocados for a creamy texture. Mash them well to ensure a smooth consistency.

Tips & Tricks

• For added crunch, you can sprinkle some toasted pumpkin seeds or chopped almonds on top.
• Feel free to customize the vegetables according to your preference. You can add diced radishes, corn kernels, or even black beans for extra flavor and texture.
• If you prefer a spicier kick, you can add a finely chopped jalapeno or a dash of hot sauce to the dish.
• Make sure to adjust the lime juice and salt according to your taste preferences.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Serving advice

Serve the Panonta with quinoa and avocado as a refreshing main course or as a side dish alongside grilled chicken or fish. It pairs well with a side of crispy tortilla chips or warm cornbread.

Presentation advice

To enhance the presentation, you can serve the Panonta in individual bowls or on a large platter. Garnish with additional fresh cilantro leaves and a drizzle of olive oil for an extra touch of elegance.