QUINOA, AVOCADO CREAM AND SHRIMP PETIT POTS
Ingredients
1 1/2 cups (375 ml) cooked quinoa
100 g (3.5 oz) Maison Riviera Aged Cheddar 2 years, diced
1/2 cup (125 ml) diced cherry tomatoes
2 to 3 tsp. chopped cilantro
A little olive oil
1 large avocado
½ lime juice
2 c. Maison Riviera sour cream
Cayenne pepper
100 g (3.5 oz) northern shrimp
The zest of a ½ finely grated lime
Blood sorrel, cilantro or chives to garnish
Salt and pepper
Direction
In a bowl, combine the quinoa, cheddar, tomatoes and cilantro. Add olive oil and season.
In another bowl, mash the avocado. Add the lime juice, sour cream and cayenne pepper. Season and mix well.
In another bowl, combine the shrimp, lime zest, a little olive oil and season.
Divide the quinoa salad into six little glass jars. Add the avocado cream and finish with the shrimp. If desired, garnish with a few leaves of blood sorrel or cilantro.