Quinoa Christmas Wreath

This festive quinoa Christmas wreath features creamy avocado blended with lime and quinoa, beautifully shaped and garnished for a vibrant, holiday-ready dish where avocado takes centre stage.

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Ingredients

150 g quinoa, preferably tricolour
3 avocados, skins and pits removed
Zest and juice of 1 lime
Sea salt and pepper

To garnish (choose a few of your favourites):
Sweet pickled cocktail onions, samphire,
pomegranate seeds, baby basil, smoked
paprika, chilli flakes, nuts and seeds, cress, finely
chopped smoked salmon, prawns, trout caviar

For the ginger mayonnaise:
2 tbsp. of your favorite brand of mayonnaise
1 tbsp ginger syrup
2 tsp. curry powder
A pinch of turmeric

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Equipments

2 piping bags

Melon baller

Small star-shaped cookie cutter

For

4 people

Instructions

Cook the quinoa according to the instructions on the packet then let it cool.
Combine the ingredients for the mayonnaise together, then spoon it into one of the piping bags and put it in the fridge.
In a small bowl, mash 2 of the avocados
until smooth. Add the lime zest and juice and season to taste. Add the quinoa to the avocado mixture and mix it together so the ingredients are well combined.
Spoon this mixture into the second piping bag. To assemble the wreath, choose 4 beautiful plates in a colour that will complement the green of the wreaths. Working with the piping bag containing the quinoa mixture, hover the piping tip just above the plate, making sure not to place the tip directly against the plates, and slowly pipe a wreath shape onto it. Repeat with the other 3 plates.
Use the melon baller to scoop out 4 avocado balls from the remaining avocado and make 4 small avocado stars with the cookie cutters.
Decorate your wreaths with the stars, balls, and other chosen toppings of your choice. Finally pipe a few dots of the mayonnaise on the wreath. Serve with extra mayonnaise on the side.

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