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Quinoa Avocado Verrines

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“The verrine trend took France by storm several years ago and the trend is still alive and well! They are made by layering ingredients in small glasses. This is a great appetizer to serve before a hearty meal. You may use regular or red quinoa(or steamed couscous or bulgur). Adapted from Vegetarian Times magazine.”

Ingredients Nutrition


  1. Bring the quinoa, 1/4 teaspoons chili powder, and 1 cup water to a boil in a small pan.
  2. Cover, reduce heat to medium low and simmer 12-15 minutes, or until most of the liquid is absorbed.
  3. Whisk together 2 teaspoons lime juice, oil, and remaining 1/4 teaspoons chili powder in a bowl. Add the quinoa, and toss to coat thoroughly.
  4. Season with salt and pepper if desired.
  5. Divide quinoa among glasses. (The recipe can be prepared up to this point; cover, and chill up to 24 hrs.).
  6. Dice avocado, season with salt and pepper if you wish and toss with Tabasco sauce and remaining 1 teaspoons lime juice.
  7. Divide avocado among glasses and top each with a pinch of sprouts.
  8. Serve immediately, with small forks or spoons. Enjoy!

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