1 cup Zócalo Gourmet Kañiwa Grain
2 Avocados, large and ripe
1/4 tsp Matiz smoked sea salt
1 Tbs. Spanish Olive Oil, plus more if desired to garnish
fresh ground black pepper, season to taste
2 roasted garlic cloves, mashed
2 stalks or 1/4 cup Spring onions, sliced thin
Aji Amarillo paste
2 1/2 cups water
Boil the water and Kañiwa grain in a pot until the water is absorbed and the grain has expanded. Approximately 15 minutes. Remove from heat and fluff with fork. Add smoked sea salt, black pepper, roasted garlic and 1 Tbs. of Spanish olive oil. Mix well.
Slice the avocado and onion into thin slices. Use a metal pastry ring to make the form. Place the metal ring on the plate. Add a big scoop of Kañiwa grain to the bottom of the ring. Use the bottom of a measuring cup to press the Kañiwa grain down firmly. Add the layer of sliced avocado. Add another layer of Kañiwa grain and press firmly. Remove the ring. Garnish the top with small sections of avocado, onion slices. Add the Aji Amarillo to the top of the salad and around the plate.
Variations of this salad – add another layer with cheese, tomatoes, fish or shrimp. Change the vegetables with the seasons.
I wanted to keep this one Vegan for today.