Quinoa-Avocado Verrines

1. 1

   Bring quinoa, 1/4 tsp.

2. 2

   chili powder, and 1 cup water to a boil in small saucepan.

3. 3

   Cover, reduce heat to medium-low, and simmer 12 to 15 minutes, or until most liquid is absorbed.

4. 4

   Whisk together 2 tsp.

5. 5

   lime juice, oil, and remaining 1/4 tsp.

6. 6

   chili powder in bowl.

7. 7

   Add quinoa, and toss to coat.

8. 8

   Season with salt and pepper, if desired.

9. 9

   Divide quinoa among glasses.

10. 10

    (Recipe can be prepared ahead up to this point; cover, and refrigerate up to 24 hours.)

11. 11

    Dice avocado, season with salt and pepper (if desired), and toss with Tabasco sauce and remaining 1 tsp.

12. 12

    lime juice.

13. 13

    Divide avocado among glasses, and top each with pinch of sprouts.

14. 14

    Serve immediately, with small forks or spoons.

* Per serving · 4 servings · Values may vary.

No additional tips available.