Complete bowl of avocado, quinoa, mango salsa and pork chops

Ingredients

• 200 g Quinoa (Rinse before cooking)
• 1 piece Vegetable broth cube (Dissolved in 400 ml water)
• 2 piece Ripe avocado (Flesh only, peeled and pitted)
• 0.5 piece Cucumber (Peel and dice)
• 100 g Plain Greek yogurt (Creamy, no added sugar)
• 2 c. à soupe Lemon juice (Fresh, not bottled)
• 0.25 c. à café Red chili (Optional, adjust to taste)
• 1 c. à café Spices (cumin, paprika) (Equal parts blend)
• 4 piece Pork chops (About 150 g each)
• 3 c. à soupe Olive oil (Divided between the marinade, cooking and quinoa)
• 1 piece Firm mango (Cut into brunoise)
• 2 stem Green onion tops (Finely sliced)
• 10 piece Cherry tomatoes (Halved)
• 2 c. à soupe Fresh cilantro (Chopped)
• 1 c. à soupe Provencal herb mix (Dried herb blend)
• 30 g Dried fruits (walnuts, almonds) (Lightly toasted)
• to taste Salt & freshly ground pepper

Instructions

1. Cooking the quinoa

   Bring 400 ml water to a boil, add the broth cube and rinsed quinoa. Reduce heat, cover and simmer for 15 minutes until fully absorbed.

   Time: PT15M

2. Avocado mousse

   In a blender, blend the avocado flesh, diced cucumber, yogurt, lemon juice, spices and chili until a smooth, airy texture is achieved.

   Time: PT10M

3. Marinating the chops

   Mix 2 c. à soupe olive oil, the remaining lemon juice, spices, salt and pepper. Brush the chops and place in the refrigerator for at least 2 hours.

   Time: PT5M

4. Preparing the mango salsa

   Dice the mango, chop the green onion tops, chili, cherry tomatoes and cilantro. Mix everything with a drizzle of olive oil, lemon juice, salt and provencal herb mix.

   Time: PT15M

5. Cooking the chops

   Preheat the air fryer to 200°C (or the oven to 200°C). Arrange the chops in a single layer and cook for 30 minutes, turning halfway through, until they reach 63°C internal temperature.

   Time: PT30M

   Temperature: 200°C

6. Seasoning the quinoa

   Transfer the cooked quinoa to a bowl, add 1 c. à soupe olive oil, the remaining spices and gently mix.

   Time: PT5M

7. Plating the bowl

   In each serving dish, place a layer of quinoa, add a spoonful of avocado mousse, arrange the chops, sprinkle with mango salsa, toasted dried fruits and a pinch of provencal herb mix.

   Time: PT5M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

55 g

Fat

20 g

Fiber

10 g

Ingredient Substitutions

• Instead of Quinoa: Brown rice, Bulgur
• Instead of Vegetable broth cube: Homemade broth, Salt
• Instead of Ripe avocado: Pumpkin purée
• Instead of Cucumber: Zucchini
• Instead of Plain Greek yogurt: Quark
• Instead of Lemon juice: Apple cider vinegar
• Instead of Red chili: Smoked paprika
• Instead of Spices (cumin, paprika): Mexican spice blend
• Instead of Pork chops: Chicken breast
• Instead of Olive oil: Canola oil
• Instead of Firm mango: Pineapple
• Instead of Green onion tops: Chives
• Instead of Cherry tomatoes: Roma tomatoes
• Instead of Fresh cilantro: Flat-leaf parsley
• Instead of Provencal herb mix: Herbes de Provence
• Instead of Dried fruits (walnuts, almonds): Sunflower seeds

Equipment Needed

• Pot with lid
• Blender or immersion mixer
• Mixing bowl
• Cutting board
• Chef's knife
• Air fryer or oven
• Silicone spatula (optional)
• Baking sheet or air‑fryer basket
• Serving plates
• Measuring spoon (optional)

Critical Steps — Do Not Skip

• Marinating the chops (essential resting time)
• Achieving a perfectly smooth avocado mousse
• Do not overcook the quinoa to avoid it becoming mushy

Chef Tips from the Video

• Use very ripe but firm avocados to avoid turning into purée.
• Lightly toast the dried fruits before adding for extra crunch.
• Sprinkle a little lemon zest on the salsa just before serving for added freshness.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Not recommended, the avocado mousse texture degrades.

Room temperature: Consume the dish within 2 hours of plating.

Make-Ahead Tips

• Cook the quinoa the day before and keep it refrigerated.
• Prepare the salsa 12 hours ahead so flavors develop.
• Marinate the chops the night before for a stronger taste.