Quinoa Rösti with Guacamole

Ingredients for 2 servings:

• 125 g white quinoa
• 1 tsp sea salt
• ½ tsp Ras el Hanout
• ½ tsp pepper, mixed, ground
• ½ bunch radishes
• 1 small cucumber(s)
• 3 spring onions
• 1 box of cress
• 3 tbsp lemon juice
• 3 tbsp olive oil
• 1 egg substitute (no egg whole egg)
• 2 tbsp wheat flour
• 2 avocados
• 2 garlic cloves
• 1 red chili pepper(s)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

vegan

Rinse the quinoa in a sieve. Cook in 1/4 liter of boiling salted water for about 15 minutes. Rinse with cold water and drain. Set aside. For the salad, wash the radishes and slice them. Wash the cucumber and dice it finely. Wash the spring onions and cut them into rings. Cut the cress from the bed with scissors. Mix the radishes, cucumber, cress, half of the spring onions, 2 tablespoons of lemon juice and 1 tablespoon of olive oil. Season with salt and pepper. Mix the no-egg whole egg according to the package instructions. Whisk with the remaining spring onions and the ras el hanout. Stir in the quinoa and flour and let stand for 10 minutes. For the guacamole, remove the flesh from the avocado and mash with a fork. Peel and chop the garlic. Finely slice the chili. Season the guacamole with salt, pepper, chili and 1 tablespoon of lemon juice. Heat 2 tablespoons of olive oil in a pan. Spread 1 tablespoon of the quinoa mixture into the pan and press down lightly. Fry over medium heat until golden brown on both sides. Season to taste and serve on a plate. You can also find the recipe here: https://vegan-cooking-with-thalija.de/archive/1328