Quinoa Tower Recipe

Cook quinoa

Place rinsed quinoa, water or broth, olive oil, and salt in a small saucepan. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for 12–15 minutes until liquid is absorbed and quinoa is tender.

Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and spread on a rimmed tray to cool slightly so it’s easier to layer.

Prepare vegetables: halve cherry tomatoes, seed and dice cucumber, finely dice red pepper, mince red onion, dice avocado and chiffonade the spinach. Keep avocado separate until ready to assemble to avoid browning.

Season vegetables lightly with a pinch of salt and a small drizzle of olive oil (about 1 tsp) to enhance flavor; toss gently and set aside in separate bowls for easy layering.

Make dressing

Whisk together olive oil, lemon juice, white wine vinegar, honey (or maple), Dijon, minced garlic, chopped parsley and mint, salt, and pepper in a small bowl or jar. Taste and adjust acidity or sweetness as desired. Reserve 2–3 tablespoons of dressing to toss with the avocado right before assembly.

If you have a ring mold (3–4 inches diameter) place it on the serving plate. Otherwise you can mound by hand. Spoon 1/3 of the cooked quinoa into the mold and press lightly to create a compact base.

Layer 1: Add a thin layer of chopped spinach over the quinoa (about 2–3 tablespoons), pressing gently.

Layer 2: Add 2–3 tablespoons of the quinoa on top of the spinach to create a thin separator and press lightly.

Layer 3: Spoon a layer of diced cucumber and red pepper (about 2–3 tablespoons combined). Press to compact.

Layer 4: Add a thin layer of quinoa (1–2 tablespoons) then a layer of halved cherry tomatoes (2–3 tablespoons).

Layer 5: Toss the diced avocado with the reserved 2–3 tablespoons of dressing, then add avocado layer (about 2–3 tablespoons).

Top: Finish with remaining quinoa to cap the tower (about 1–2 tablespoons). Press gently to compact and then carefully lift the mold straight up to release the tower.

If assembling without a mold, form neat stacked layers on the plate using the same order and gently press each layer with the back of a spoon.

Drizzle 1–2 tablespoons of the herb vinaigrette around and lightly over the tower. Sprinkle crumbled feta (if using), toasted pine nuts or almonds, lemon zest, microgreens, and a grind of black pepper on top.

Serve immediately so avocado stays fresh and quinoa remains slightly warm/cool. Offer extra dressing on the side.