Rinse the quinoa with drinking water using a strainer.
Add the teaspoon of sesame oil to a rice cooker, toast the quinoa without burning it, then add the cup of drinking water and cook on low heat for 20 minutes.
Chop the red onion and cilantro finely, cut the mango into medium cubes, and slice the mushrooms and avocado.
Squeeze a lemon over the mango and avocado, and add a little salt.
Sauté the mushrooms with a bit of sesame oil and remove. Let the quinoa cool and add the juice of one lemon, the red onion, and the cilantro. Mix.
For the vinaigrette, simply add the vinegar, the juice of one lemon, and salt to taste.
Grease a coffee cup with a few drops of sesame oil. Arrange the avocado slices in a semicircle on one half and the mushroom slices on the other half, add a portion of mango and finally the mixture of cooled quinoa.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?