Clementine, cucumber & avocado ceviche with pink quinoa
A beautiful recipe from Kimberly Parsons, author of The Yoga Kitchen
For the pink quinoa:
100g (31⁄2oz/1⁄2 cup) white quinoa
200ml (7fl oz/scant 1 cup) filtered water
Pinch of sea salt flakes
60ml (2fl oz/1⁄4 cup) beetroot Juice
For the ceviche:
One cucumber, peeled and cut into 1cm (1⁄2in) dice
Two green guindilla/florina peppers, seeded and cut into 1cm(1⁄2in) dice
Three clementines, peeled and segmented
Finely grated zest and juice of two limes
Two tablespoons finely chopped coriander
Two tablespoons finely chopped mint leaves
Sea salt and freshly cracked black pepper
Flesh of two avocados, mashed
Toasted coconut chips, to serve
Combine the quinoa, filtered water and a pinch of sea salt in a medium saucepan. Bring to the boil over a medium heat. Once simmering, reduce the heat and allow the quinoa to cook for about 15 minutes uncovered.
Watch to check the water level and stir occasionally. Once all the water has been absorbed the quinoa should be cooked. Place a clean tea towel over the top of the saucepan and replace the lid trying to create a tight seal. This will make the quinoa light and fluffy. Leave to cool for at least 10 minutes.
Remove the lid and tea towel from the saucepan and, using a fork, fluff up the quinoa. Pour the beetroot juice into the quinoa and, using the same fork, stir to coat the quinoa in the juice. Once the desired pink colour has been reached, set aside.
Place the cucumber and green pepper pieces into a medium mixing bowl. Slice each individual piece of clementine in half lengthways and add to the bowl. Add the rest of the ingredients and season to taste.
To serve, place a food ring on each of your plates and, using a spoon, firmly pack the ceviche mix into the mould. Once the mould is filled, remove the ring, then sprinkle some of the pink quinoa and coconut chips across each plate.
Kimberly Parsons, is the founder of Retreat, an integral part of London’s yoga and wellness revolution and is making it her mission to change the way we see health food.
Her recipe book, titled The Yoga Kitchen (Quadrille, £20) follows yogic philosophy and combines food and holistic health as a way to connect our energy, mind and body through the food we eat.