Lemon and herb quinoa stack with salmon, smashed avocado, chilli and lime
Serves 4, makes 12 small quinoa cakes
(3 each to a stack)
1/2 cup uncooked (preferably white) quinoa (should yield about 1.5 cup cooked)
1 clove garlic
1/4 cup each fresh chopped parsley and dill
1-2 stalks of spring onions
Zest of one small lemon
1 tbsp fresh lemon juice
1 tbsp flax meal (or Ground chia seed)
1 tsp water
2 eggs, whisked
A good amount of salt and pepper, to taste
Olive oil or coconut oil, for the frypan
Smashed avocado (recipe below)
1. Cook the quinoa - two parts water to 1 part quinoa, bring to the boil, then turn off and cover for 20 mins or so. Meanwhile, chop garlic, parsley, spring onion and grate/juice lemon.
2. Once cooked, mix garlic, parsley, spring onion, lemon zest, lemon juice, salt and pepper together, mix well, then add the flax meal and water. Lastly mix in the two whisked eggs.
3. Heat a large fry pan with a good amount of olive oil - to cover the base. Once heated turn to a medium-high heat and spoon six rounds of the mixture (like pancakes), after 2-3 minutes or sizzling, flip over the quinoa cakes and cook the other side.
4. Serve the quinoa cakes by layering three on a plate with smashed avocado (recipe above) and sliced smoked salmon between each cake. Top/decorate with thin slices of chili, chill flakes, herbs; parsley, (or dill looks nice), black and white sesame seeds or nigella seeds, lemon zest - as per the picture.
For the smashed avocado:
Juice of 1 lime
Salt and pepper
Mash and taste :)