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Yield: 3 cups
1 cup uncooked quinoa
1 1/2 cups cold water
2 small avocados, divided
2 tbsps fresh lemon juice and lemon zest to garnish
1 tsp extra virgin olive oil
1 1/4 tsp garlic powder
sea salt and freshly ground black pepper, to taste
1 tsp fresh mixed herbs, to serve
1. Soak the quinoa for 5 minutes in warm water. Although this step is optional, it helps the quinoa to cook evenly and removes any residue from the milling process. Next, scoop off any residue floating to the top and strain the water from the quinoa by using a fine mesh strainer.
2. Transfer the quinoa to a cooking pot, add 1 1/2 cups water & 1/2 tsp salt, if using. Bring the water to a boil, cover the pot and then turn the heat down to simmer. Cook for 15 minutes and then remove the quinoa from the heat and allow it to sit five minutes with the lid on. Strain any remaining water. The quinoa should be slightly more soft than al dente in texture. Fluff the quinoa gently with a fork, leave in the pot and place aside.
3. While the quinoa is boiling, slice the avocado flesh and reserving half of one avocado for garnish. Place the avocado flesh not for garnish in a food processor, add the oil, lemon juice, and garlic powder. Process until smooth and mix the ingredients in the bowl to ensure that all ingredients are incorporated. Add one to two tablespoons of water if the mixture is too thick. Add the salt and pepper to taste and process again.
4. Pour the avocado sauce onto the quinoa. Heat the quinoa-avocado mixture on low until just heated through. Do not overheat the risotto as this will throw off the taste! Garnish with the remaining avocado slices, lemon zest and mixed herbs. Serve immediately!
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