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Total time
15 minutes + chilling
20 servings
Serving Size
1 cup

1  ¾ quarts chicken or vegetable stock

8 avocados, peeled & pitted

2 tablespoons lemon juice

5 cups light cream

1 teaspoon Tabasco

salt and white pepper to taste

6 cups red quinoa, cooked (about 1 lb. dry)

fresh chives for garnish

  1. In a food processor, pulse one quart of stock, the avocados and the lemon juice until it reaches a smooth consistency.
  2. Pour into large mixing bowl and stir in cream and remaining stock. Mix well and chill until ready to serve.
  3. Add salt and white pepper to taste, and mix in red quinoa before serving. Garnish with fresh chives. As is, this recipe is vegetarian; those who eat seafood may want to try adding crabmeat for a twist, as pictured.

Note: This recipe makes enough for foodservice or entertaining. Cut down the recipe for home use!

Recipe and photo courtesy of InHarvest.


Calories: 330
Total Fat: 25g
Saturated Fat: 8g
Sodium: 100mg
Carbohydrate: 24g
Fiber: 7g
Total Sugars: 3g (Added Sugar: 0g)
Protein: 7g

Yield: 20 servings

Serving Size: 1 cup

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