So frisch und fruchtig und herrlich leicht wie dieses Essen ist, passt es eigentlich wunderbar zu heißen Sommertagen. Aber darauf wollten wir nicht mehr warten und haben es deshalb schon jetzt im grauen März gemacht. Und ich muss sagen: es passt auch zu grauen Tagen, weil vor allem der Salat mit Grapefruit, Frühlingszwiebeln, Minze und Oliven aus einem grauen Tag einen bunten Tag machen und man die warmen Sonnenstrahlen förmlich auf der Haut spürt. Ich nehme also stark an, dass dieses Gericht immer gut passt, egal ob im Sommer, Frühling, Herbst oder Winter.
Für 2 Portionen
150 g Quinoa
2 Lachsfilets
2 EL Honig- oder Dijonsenf
Zimt, Koriander
Salz, Pfeffer
Olivenöl
2 Grapefruit
4 Frühlingszwiebeln
4 Stiele Minze
ca. 10 schwarze Oliven ohne Stein
1 Avocado
1 Handvoll Mandeln
Himbeeressig
Quinoa in eine Schüssel geben. Grapefruit so schälen, dass die weiße Haut mit entfernt wird und in kleine Stücke schneiden. Frühlingszwiebeln putzen und in Ringe schneiden. Minzblättchen von den Stielen zupfen und in feine Streifen schneiden. Oliven halbieren. Avocado würfeln. Mandeln grob hacken und in einer Pfanne ohne Fett anrösten. Alles unter den Quinoa mischen. Salat mit 2 EL Olivenöl, 1-2 EL Himbeeressig, Salz und Pfeffer abschmecken. Lachs aus dem Ofen nehmen und zusammen mit dem Salat servieren.
Rote Bete-Süßkartoffel-Orangen-Suppe
Flammkuchen mit Süßkartoffeln, grünem Spargel und Ziegenkäse
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