Quinoa Bowl with Avocado, Fried Goats Cheese and Pesto Mayonnaise

Quinoa bowl! With lots of yummy toppings and pesto mayo!!

Gosh I’m getting all fancy pancy and trendy. Or do i just cook the things that I like? Maybe it’s both – a lovely combination of inspiration from others and my own creative sometimes wonky ideas. I must have got that thought from somewhere… It’s probably Instagrams fault, or maybe I should say earning, that I came up with today’s recipe. If you’re into the same insta accounts as I’m (lots of food related ones) you’ll probably noticed that bowls, avocado and quinoa are all over the place and super trendy right now. The bowls have been hanging around for quite a while which to me is totally understandable since it’s the perfect way of presenting and eating. A bowl can be held in your hands and brought to the sofa where you can snuggle up with your beloved one, the dog or your friends. I simply think it’s comforting eating out of bowls. And even though the trend will die out eventually I will still eat my food out of a bowl.

This bowl features a red quinoa, tomato, red onion and a rocket salad which is topped with avocado and fried goat’s cheese. To finish things off, and to make things even better, I added a dollop of homemade pesto mayonnaise. It’s so so good! Divine! Awesome! Lovely! Scrumptious! You get what I’m trying to say…

I love the nutty quinoa which sort of poops in your mouth, the gooey cheese, the herby mayo, peppery rocket and the creamy avocado. It all works so nice together and creates the most heavenly bowl of goodness. I guess everything I actually want to say is “make it!”, you won’t be disappointed.


Quinoa Bowl with Avocado, Fried Goats Cheese and Pesto Mayonnaise – 4 Servings

This is a bowl of comforting goodness! It pleases both your healthy side and the not so healthy side; and when these two comes together perfect balance is achieved.


Goats Cheese
360 g chèvre (2 pieces)
2 eggs
60 g plain wheat flour (1 dl)
Panko or bread crumbs
Neutral oil for frying

300 g mayonnaise (3 dl), click here if you want the recipe for  homemade mejo
150 g pesto (about 1½ dl or 1 jar), click here if you want the recipe for  homemade pesto
150 g crème fraiche (1½ dl)
Black pepper

Quinoa Salad
500 g red quinoa, cooked (about 8 dl cooked or 1½-2 dl uncooked)
300 g tomatoes (10 small or 3 normal sized)
150 g red onion (1 piece)
80 g rocket
2 avocados
30 g olive oil, extra virgin (2 tbsp.)
Black pepper

Oven: 125 °C


Goats Cheese. Cut each chèvre into 6 pieces. Prepare your breading station by adding plain flour to one bowl, eggs in one (add a splsh of water and a pinch of salt, the salt will make the strings in the egg white to become less stringy and annoying) and panko or breadcrumbs in yet another bowl. I prefer using panko in this case since you want a super crusty crust to form; but regular bread crumbs will do the trick as well. Turn the cheese in plain flour; give them a shake to get rid of any excess. Dip in egg wash and then cover in panko. Repeat the egg wash and panko part so you end up with a thick crust. I other words – flour-egg-panko-egg-panko. Pop the cheese bites in the freezer until solid frozen. Pour a generous heaping of oil in a pan and bring the temperature up to 180 °C. Deep fry the cheese, 3 rounds at the time, to avoid the temperature from dropping too much, for 1-2 minutes or until nicely golden. Turn the goat’s cheese around once or twice during frying to get an even color all around. Drain the cheese on some kitchen towel and place them in the oven for 15 minutes or so to melt the center.

Pesto Mayo. Combine mayonnaise, pesto and crème fraiche in a bowl and stir to combine. If you use homemade mayo it’s important to add the pesto gradually by pouring it in under constant whisking, this action is conducted to prevent the emulsion from splitting. When the pesto is combined with the mayonnaise you can fold in the crème fraiche. Have a taste and add salt and black pepper if desired.

Salad. Peal and finely slice the red onion. Dice or quarter the tomatoes depending on their size. Combine cooked quinoa, tomatoes, onion and rocket with some olive oil, salt and pepper. Divide into 4 bowls. Destone the avocado, scoop it out of its skin and slice. Place half an avocado, 3 pieces of goat’s cheese and a dollop of pesto mayo on top of each bowl.







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