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This is another recipe I tried at Oneworld Ayuverda which I loved. The avocado and cucumber sauce is extremely cool and at the same time very pleasing, perfect for a light dinner or lunch now that the weather is getting warmer. The courgette and carrot are cut with a spiralizer like pasta. I won’t try to convince you that it’s the same as eating pasta, but it’s gluten-free, with more fibre and phyto-nutrients, and constitutes a good way of putting the 8 servings of vegetables we need to eat per day in your diet. It’s definitely a much lighter dish than pasta for hot summer days. If you don’t have a spiralizer, you can cut them in strips or slices.
Ingredients (for 2 people)
½ cup quinoa
¼ Cucumber
1 carrot
1 courgette
3-4 pieces of finely chopped sun-dried tomatoes
Flesh of 1 avocado
3 spoons of olive oil
Juice of 1 lemon
A handful of pumpkin seeds
Preparation
Boil the water with twice the amount of water for about 10 minutes. Turn off the heat and let the quinoa inside the pot with a closed lid for about 10 minutes until it absorbs all the water. Cut the carrot and zucchini into thin pasta strips with the spiralizer. Put the avocado, cucumber, oil, lemon juice and some salt and pepper in a food processor or multi and blend well until all ingredients are crushed. Add some water (about ¼ cups) to make the sauce more delicate. In a large bowl, stir the quinoa, the courgette and carrot paste, the chopped sun-dried tomatoes and pour the avocado sauce. Garnish with some pumpkin seeds.