Kitchen Supplies:

  • Sieve
  • Small pot
  • Medium bowl
  • Small bowl
  • Small pan

Recipe by: Fresh City
Serves: 2
Prep Time: Quick & Easy


1/4 cup goat chevre

1/4 cup 10% half & half cream, 1l carton

1 tsp. whole fennel seed

1 avocados

2 tbsp. biodynamic extra virgin olive oil

1 tbsp. pure lemon juice

2 cups heirloom slicing tomatoes

3/4 cup ecuadorian quinoa

1 cup living earth sprout of the week (this week: crunchy bean)

1/2 yellow onions

2 tbsp. walnuts

2 tbsp. sundried tomato & olive spread

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Make the Quinoa
• Rinse the quinoa in a fine sieve and add it to a small pot with 1 ½ cups water and a pinch of salt. Bring to boil.
• Once boiling, reduce the heat to simmer and cook until the quinoa is tender and the water is absorbed, about 10-15 minutes. Set aside to cool.

Make the Goat Cheese Mousse
• In a medium bowl, combine the goat cheese, half & half cream, and fennel seed.
• Using a fork, whisk until thoroughly combined.
• Season with salt and pepper to taste and set aside in the fridge until ready to serve.

Prepare the Veggies
• Rinse and slice the tomatoes.
• Rinse the sprouts. Thinly slice the onion.
• Peel, pit and dice the avocado.

Toast the Walnuts
• Place a small pan over medium heat.
• Once hot, add the walnuts and cook, stirring frequently, until they smell toasted and are
golden-brown, about 2 minutes.

Bring It All Together
• Spread the sundried tomato & olive spread evenly across the bottom of two plates. Top with quinoa.
• Arrange the avocado, tomato and onion slices on top.
• Add a dollop of the goat cheese mousse to each plate and sprinkle with sprouts and toasted walnuts.
• Combine the olive oil and lemon juice in a small bowl and whisk with a fork to combine.
• Drizzle the dressing on top of each plate and season with salt and pepper to taste!