1 ¾ quarts chicken or vegetable stock
8 avocados, peeled & pitted
2 tablespoons lemon juice
5 cups light cream
1 teaspoon Tabasco
salt and white pepper to taste
6 cups red quinoa, cooked (about 1 lb. dry)
fresh chives for garnish
- In a food processor, pulse one quart of stock, the avocados and the lemon juice until it reaches a smooth consistency.
- Pour into large mixing bowl and stir in cream and remaining stock. Mix well and chill until ready to serve.
- Add salt and white pepper to taste, and mix in red quinoa before serving. Garnish with fresh chives. As is, this recipe is vegetarian; those who eat seafood may want to try adding crabmeat for a twist, as pictured.
Note: This recipe makes enough for foodservice or entertaining. Cut down the recipe for home use!
Recipe and photo courtesy of InHarvest.
Total Fat: 24 g
(Saturated Fat: 9 g)
Sodium: 160 mg
Carbohydrate: 23 g
Fiber: 6 g
Protein: 8 g