Categories: Food & Drink

The Perfect Avocado Kibbeh

Discover a delightful fusion of flavors with this Quinoa and Avocado Salad. This recipe combines the nutty goodness of quinoa, the creamy richness of avocado, and the fresh zest of herbs to create a dish that is both nutritious and delicious. Perfect as a light meal or a vibrant side, this salad is not only packed with nutrients but also beautifully presented with an array of colourful garnishes.

Whether you’re looking to impress guests or simply treat yourself to a wholesome meal, this quinoa and avocado salad is sure to become a favourite.


50g Cooked quinoa

2g Pink salt

3g Basil 5ml Olive oil

2g Cumin powder

2g Himalayan pink salt

6g Toasted walnuts Avocado sauce (recipe below)

Avocado Sauce

1 Avocado Pinch of pink salt Ice cubes (optional) Mixture

2g Mint leaves, julienned

2g Parsley, julienned

1g Frisée lettuce

5g Pomegranate seeds

5g Sundried tomatoes

5ml Lemon juice (optional)

Cooking Instructions

Cook the Quinoa: Cook the quinoa in vegetable stock for 12 minutes.

Cool it down in a blast chiller or refrigerator.

Prepare the Herbs:

Cut the mint and parsley into julienne strips and finely chop the basil leaves.

Make the Avocado Sauce:

Blend the avocado with a pinch of pink salt and a few ice cubes until smooth. Assembly Combine Ingredients: In a mixing bowl, combine the cooked quinoa, julienned herbs, and avocado sauce. Season with cumin powder, pink salt, olive oil, and lemon juice to taste. Mix until well blended.

Shape the Mixture:

Shape the mixture into quenelles and arrange them on a serving plate.


Garnish with frisée lettuce, pomegranate seeds, crushed walnuts, and sundried tomatoes.

Nutritional Information (Per Serving) Calories: 114 kcal Protein: 2g Carbohydrates: 8g Fat: 9g Enjoy your delicious quinoa and avocado dish!

Credit – Zulal, wellness resort by Chiva-Soma

British Muslim Magazine

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