Quinoa & Avocado Tart with Zucchini Crust
Kiwilimón
A quick and easy recipe, this healthy quinoa and avocado tart will be the ace up your sleeve when you are in a rush but still want to amaze your guests with a stunning meal! This low-calorie tart features a crispy crust made with asparagus and zucchini, is stuffed with tomatoes, onion, chile, and quinoa, and is topped with spicy pico de gallo and avocado slices for a wholesome tart everyone will rave!
Reviewed by
5
|
3 comentarios
1
Favorites
Collections
Menu planner
Shopping list
Ingredients
7
Portions
  • 6 zucchinis
  • 1 bunch asparagus
  • 5 egg whites
  • 500 grams quinoa
  • 4 cups water
  • 1 red onion
  • 1 can black beans, cooked
  • 1/2 cups serrano chile
  • 1 bunch fresh cilantro
  • 500 grams tomato
  • 2 avocados
  • 1/3 cups olive oil
  • some fine herbs
  • 1 teaspoon ground pepper
  • 2 teaspoons salt
Preparation
30 mins
50 mins
Easy
  • Soak quinoa in cold water for about 30 minutes. Drain and set aside.
  • Cook quinoa in water for about 45 minutes.
  • Cut zucchini into round slices and asparagus into quarters. Transfer to a bowl. Add egg yolks, salt, and pepper and mix. Transfer to a tart pan and bake for 25 minutes at 356 °F.
  • For the pico de gallo: Cut tomatoes into small-sized cubes and remove seeds. Cut red onion into thin strips. Cut chile into thin strips and finely chop cilantro. Combine all ingredients in a bowl and add olive oil and beans.
  • Once quinoa is cooked through, remove from pot and let cool. Mix with pico de gallo and adjust seasoning.
  • Once tart crust is cooked through, place quinoa and pico de gallo on top. Flatten and spread ingredients evenly.
  • Cut avocado into thin slices. Arrange avocado slices on top of the tart. Brush with olive oil. Garnish quinoa & avocado tart with zucchini crust with with pico de gallo and fines herbs.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this recipe has?