Recipe tip from Mrs. Stip... Avocado and smoked salmon quinoa... | Mevrouw Stip...

Recipe tip from Mrs. Stip... Avocado and smoked salmon quinoa...

Quinoa (pronounce kienwah). What is that really and how to prepare it best?

At first glance, quinoa looks just like couscous (semolina) but that's just plain. Couscous is made from wheat, which is a type of grain and therefore also contains gluten. Quinoa, on the other hand, is not and is not made of grain, it is the seeds of the quinoa plant, a plant from the amaranth family (spinach also belongs to this family).

Actually, it's quite easy to prepare quinoa once you know how to treat these grains.

Rinse, rinse, rinse is very important to get rid of the bitter taste of the seeds. It's better to rinse too much than too little.

For this recipe, I will first explain how to make the quinoa step by step, then I will add the other ingredients.

We're going to make this.


This is what we need to prepare the quinoa.

For 2 people

200 g quinoa
400 ml vegetable broth
1 onion
a clove look
fat (I use butter here, but it can also be done with vegetable oil)
little salt
possibly other herbs to your own taste

water to rinse the quinoa

Cut the look and onion finely, if necessary, go through with the chopping knife to have really small cubes.


Rinse the quinoa very well by putting it in a bowl and pouring water over it. Then stir well and you can see that the water becomes cloudy.

Drain through a sieve and rinse again.

Do this for as long as the water is clear and therefore no bitterness comes from the grains.

Then drain the quinoa into the sieve.

Let the butter melt in the pan.

Add the chopped onion and garlic and sauté it while stirring constantly.

They may have a light tan but certainly not too hard baked.


Put the now drained quinoa in the pan and stir well so that the onions and the garlic mix well.

Extinguish the quinoa with the vegetable stock, the grains should be just below.

If you have stock left over, put it aside for a while.


Bring to a boil and put the lid on the pan.

Let the quinoa cook for about five minutes.

Do this on a slightly softer fire so that the quinoa does not burn at the bottom of your pan.

After the quinoa has cooked for five minutes, remove the lid from the pan and the grains have absorbed all the moisture.

Stir the quinoa well and add a little more broth or water while stirring in the pan.

Let cook for at least another 8 to 10 minutes without a lid and stirring constantly.

If you notice that the moisture has already completely evaporated, add a little bit of moisture.

In the end, you need to have a dry but a little sticky mass.

The quinoa then looks translucent with a spot in the middle.


Add a little bit of fat, a little salt and possibly some spices to your taste, stir well and put the pan quinoa aside for a while with the lid on.

This way, the quinoa stays warm and no more moisture evaporates either.

This is what we need to complete the dish.

Smoked salmon cut into strips (2 slices per person)
A diced avocado (1/2 per person)
A little nut oil
A bit of ricotta or other cream cheese
Coarse sea salt or Fleur de sel
Pepper, black pepper or cayenne pepper if you like spicy
Optionally rumpfish eggs for decoration


Mix the quinoa together with a portion of the avocado blocks and the salmon strips.

Season with a little pepper.

You still need to keep a small portion of the avocado blocks and the salmon strips aside for finishing.

Spoon some of the quinoa mixture onto your plate, sprinkle some avocado blocks on top and put a bunch of salmon chips on top.

Add two spoons of ricotta to it and finish with the rumpfish eggs.

Sprinkle a little coarse sea salt over it.

Please note because the smoked salmon is also salty.

Tasty food.

Now that you know how to prepare quinoa, you can vary with vegetables, fish, meat, cheese,. to your own taste.

What do you think of quinoa with roasted pumpkin and goat cheese, quinoa with fried mushrooms and an egg, chicken and feta quinoa,. the possibilities are endless.

Hopefully you like this recipe and you'll get to work with it soon.

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