Recipe Catalog
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Recipe from the chef of the Now cafe Sergey Besedin.
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This salad is a vibrant blend of Mexican cuisine and modern gastronomic trends. Avocado guacamole with its creamy texture and citrus notes harmoniously pairs with quinoa, adding nutrition to the dish. Baku tomatoes bring a sweet freshness, while arugula and Swiss chard add a light bitterness and crunch. Creamy balsamic finishes the flavor with a refined touch. Historically, guacamole is an iconic Mexican sauce loved for its simplicity and rich taste. Here it takes on a new form, becoming the base for a light and healthy salad that works well as a standalone dish or side. It can be served as an elegant appetizer or light dinner, complemented by a glass of white wine or fresh lemonade.
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Cold soup made of buckwheat, tomatoes, avocado, and basil is an exotic dish inspired by Mexican culinary traditions but with an unexpected twist of buckwheat. Refreshing and nutritious, it combines the creamy texture of avocado, the tangy sweetness of tomatoes, and the aromatic freshness of basil. Buckwheat adds softness and richness to the dish, making it more filling. Lemon juice and spicy Tabasco add zest while goat cheese, pistachios, and pumpkin seeds provide a pleasant crunch and depth of flavor. This soup is perfect for hot days when you crave lightness and freshness while still wanting to maintain the dish's nutritional value. It can be served as an original appetizer before the main course or as a complete light dinner.
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Yogurt soup with tomatoes and avocado is a delicate and refreshing dish from sunny Italy, where fresh ingredients and simple yet refined flavors traditionally combine. This soup is a harmony of the creamy softness of yogurt, the sweet-sour freshness of tomatoes, and the creamy texture of avocado. Crunchy sunflower and pumpkin seeds roasted with aromatic rosemary add zest and contrast. It is perfect for a light summer lunch or an elegant appetizer for dinner. Yogurt soup can be served chilled, making it an excellent choice for hot days, refreshing and nourishing the body with beneficial nutrients.
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Tomato soup with tortilla, pumpkin, and avocado is a vibrant embodiment of Mexican cuisine, rich in the aromas of spices and fresh ingredients. This soup combines the softness of pumpkin, the richness of tomatoes, and the spicy notes of cumin, chili, and garlic. Fried tortillas add textural depth while avocado brings creamy tenderness. Historically, such soups emerged in Mexican regions as a way to utilize available products, creating nutritious and flavorful dishes. With its rich flavor bouquet, it is perfect as a warming dinner or an exotic treat for guests. The soup is served hot, garnished with fresh cilantro, crispy tortillas, and avocado, creating a harmony of flavor contrasts. Each spoonful is a journey to sunny Mexico!
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Tomato avocado soup is a harmony of fresh and rich flavors in one dish. Its roots go back to European cuisine, where tomato soups have long held a prestigious place among warming and healthy dishes. The bright taste of ripe tomatoes combines with the tenderness of avocado, while chili pepper adds a slight spiciness. Cilantro completes the picture with freshness and aroma. The soup is perfect as a light lunch or dinner, providing a sense of coziness and richness. It can be served with crispy bread to complement the texture of the soft puree. It is not only delicious but also healthy, as tomatoes are rich in antioxidants and avocado gives the dish a creamy structure and healthy fats. Try this recipe and dive into the world of rich flavors!
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Asparagus, avocado, and quinoa salad is the embodiment of freshness and flavor harmony in European cuisine. Delicate quinoa adds lightness to the dish, while crunchy asparagus and nutritious beans enrich its texture. Avocado contributes creamy softness, and aromatic greens provide freshness. The dressing with lemon juice, agave syrup, and canola oil highlights the natural flavors of the ingredients, creating a balance between tartness and sweetness. Yogurt with garlic and paprika complements the salad with spicy notes. Historically, quinoa was used by ancient Incas, while asparagus symbolizes the sophistication of European cuisine. This salad is an ideal dish for a light lunch or dinner that is not only nutritious but also aesthetically pleasing.
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Recipe from the Moscow bar Community.
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Quinoa salad with avocado, Swiss chard, and celery is an exquisite blend of textures and flavors inspired by European culinary traditions. Quinoa, rich in protein and beneficial micronutrients, serves as a tender base for the dish, complemented by juicy cherry tomatoes, crunchy cucumbers, and fragrant lemon dressing. Creamy avocado adds softness to the salad while young Swiss chard and celery contribute freshness and a slight bitterness. Pea shoots finish the composition with a light spring touch. A delicate finish comes from drops of balsamic vinegar that add depth to the flavor. This salad not only pleases the eye with its aesthetic presentation but is also an ideal option for a light yet nutritious lunch or dinner.
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The recipe was shared with us by Glen Ballis, brand chef of Avocado Queen.
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A recipe from Ruslan Polyakov, chef of the Pino restaurant. A variation of the Middle Eastern tabbouleh salad - finely chopped vegetables and greens are added to quinoa. But here avocado is also involved in the plot, which gives the light salad a richness . The salad fits perfectly into the concept of healthy eating and is suitable for vegetarians.
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A very filling salad, the basis of which is avocado, full of fats, and quinoa - a source of carbohydrates. In principle, you could just pour olive oil over them, and it would already be great, but chef Boris Jovanovic from the restaurant Community supplemented their union with all sorts of interesting ingredients.
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Bean soup with quinoa and spinach is a fragrant dish inspired by Turkish culinary traditions. Historically, Turkish soups are known for their rich flavor and nutritional value, and this version combines the benefits of beans, quinoa, and fresh spinach. Quinoa adds lightness and a soft texture to the soup, while beans provide richness and creaminess. The addition of spices like curry, cinnamon, and nutmeg gives the dish Eastern notes and a warming character. This soup is perfect as a light lunch or dinner and is great for vegetarians due to its rich plant protein content. Serve it hot with crispy bread or flatbreads to enjoy the full depth of flavor. The simplicity of preparation and exquisite taste make this soup a true discovery for lovers of healthy and aromatic cuisine.
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Aguadito de Pollo is a traditional Peruvian soup that impresses with its freshness and aroma. Its roots delve deep into the history of Peruvian cuisine, where cilantro and quinoa play key roles. Cilantro gives the soup a rich herbal flavor, while quinoa adds a delicate texture. Tender chicken meat absorbs the aromas of onion, garlic, and cilantro, creating a perfect balance. Frozen green peas add light sweetness and brightness to the soup. This soup not only warms but also nourishes while remaining light and nutritious. Aguadito de Pollo is ideal for cold evenings or as a restorative dish after holidays; it is often served with lime to enhance the freshness of the flavor. Each sip is a journey through Peru filled with the aromas of traditional cuisine.
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The recipe is taken from Mary McCartney's book "Food. Vegetarian Cooking for the Home". The main ingredients in the soup are canned tomatoes, celery and carrots. But as soon as you add a little quinoa to them, the monotonous vegetable soup starts to sound unexpectedly funny because of the grains that spring on your tongue . In addition, quinoa is a shock dose of protein and calcium, which we especially lack in the absence of meat and milk.
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