This is the perfect summer lunch! Do I need to say much more?
You can add endless leaves or herbs of any kind if you want. This is a rather basis recipe, but I just had to share it, because I just loved the quinoa and poppy seed combination – they really work well together…
2-3 tbsp freshly grateted parmesan (substitute with nutritional yeast for a vegan version)
1 tbsp tahini
1 small or ½ clove of garlic
2 tbsp sesame seeds
2 tbsp poppy seeds
1/2 tsp cayenne pepper or a little bit of a fresh chili
1/2 tbsp lemon thyme leaves or 1tbsp chopped coriander
Thoroughly wash the quinoa to avoid bitterness and cook for about 15 minutes. Slice the avocado. Marinate 3/4 of the avocado slices with half of the lemon juice, salt and chili. Crush the garlic together with some sea salt and mix with puréed rest of the avocado, parmesan, tahini and the remaining lemon juice until you’ve got a homogenous paste.
Roast sesame and poppy seeds in a pan without oil. Grate the cucumber very finely, sprinkle with a little salt and strain through a sieve or a cheesecloth until there is no more liquid coming out of it. Drain the quinoa and whisk with the tahini mixture. Add cucumber, poppy and sesame seeds. Place avocado slices on top, dress with the marinate and generously sprinkle with lemon thyme or coriander.