Captains Dinner Logo
to top

Quinoa Avocado Bowl

March 22nd, 2018 | main dishes

In South America, quinoa, also called Inca rice, has been considered one of the most important staple foods for more than 5,000 years. In Europe, this grain has come in fashion only in recent years. Strictly speaking, it is no grain, but is botanically one of the goosefoot plants, is closely related to spinach, chard and beetroot. Anyway, in combination with avocado, cherry tomatoes and corn, we found quinoa very tasty, especially for the meatless days.

Quinoa Avocado Bowl

Quinoa Avocado Bowl

200 g cherry tomatoes
4 TS olive oil
briefly sauté the cherry tomatoes in the oil over a gentle heat until the peel starts to crack, remove the tomatoes from the oil and set aside
3 small red onions, chopped
2 garlic cloves, chopped
2 sweet potatoes (about 500 g), diced
sauté in the same oil
200 g quinoa multicolored (eg from Allnatura)
add, continue to simmer
500 ml poultry stock (best home made)
deglaze, cook for 10-15 minutes (the quinoa should still have bite)
1 ts cumin, whole
1 ts coriander seeds, whole
roast dry without fat, grind in a mortar, season the quinoa with it
2 avocados
dice, sprinkle with the juice of
1 lime, juice & grated peel
100 g of corn kernels, drained
½ bunch coriander, roughly cut
pepper, salt
season the quinoa
arrange the quinoa in a bowl with cherry tomatoes, avocado, corn, lime peel and coriander

And this is how the wife of the captain does it:

This dish is a perfect lunch for taking to the office or school, because it even tastes cold. I cook the dish the night before and fill it in jam jars with screw cap.

Leave me a message

Leave a Reply

Your email address will not be published. Required fields are marked *

April 26th, 2018 | main dishes

Wild garlic Carbonara

Carbonara wild style: Instead of bacon, Parma ham enhances the spaghetti – and wild garlic gives a special touch in terms of colour and flavour.

read more
Wild boar stew with plum and vanilla sauce, potato noodles and salsifies December 26th, 2017 | main dishes

Don’t be afraid of game!

Time and again I hear: “I have never prepared game, I don’t know whether I can do that.” This concern is nowadays absolutely unfounded. The days of strong smell and taste are long gone. So-called “Haut goût” (French for „high taste“) referred to the very intense, slightly unpleasant smell that arose when the meat was stored too long without proper cooling. Today, in the age of cold stores and freezers, it does not exist any longer. So, get to the wild feast.

read more
February 12th, 2018 | on the road

Billy the Butcher – the name says it all

A restaurant guide of a special kind led us to Billy the Butcher. “Best Cuts in Town” presents 15 different restaurants and bars in Hamburg. The title leaves no doubt, nothing for vegans… The publisher is the German men‘s(cooking)magazine BEEF!. Passionate meat lovers may appreciate the invitation to a main course in each restaurant. To kick off our „Best Cuts“ tour of Hamburg we had a burger at the butcher shop in Altona.

read more

Subscribe

Just enter your data, and you will be notified of the latest posts.