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Quinoa is high in Riboflavin (B2), which improves energy metabolism within brain cells.

Quinoa and Tomatoes with Goat Cheese Mousse

Quinoa and Tomatoes with Goat Cheese Mousse Prep time: 10 mins Cook time: 15 mins Serves: 2


  • 3/4 cup - quinoa
  • 1 1/2 cups - water
  • 1/4 cup - goat cheese
  • 1/2 cup - half & half cream
  • 1 TSP - fennel seeds
  • 2 cups - assorted tomatoes
  • 1 cup - sprouts
  • 1/2 - onion
  • 1 - avocado
  • 1 TBSP - walnuts
  • 1 TBSP - sundried tomato & olive spread
  • 2 TBSP - olive oil
  • 1 TBSP - lemon juice
  • Salt and pepper, to taste


  1. 1 Make the quinoa: Rinse the quinoa and add it to a medium pot with 1 1/2 cups water and a pinch of salt. Bring to a boil. Once boiling, reduce the heat to simmer and cook until the quinoa is tender and the water is absorbed, about 10-15 minutes. Set aside to cool.
  2. 2 Make the goat cheese mousse: In a medium bowl, combine the goat cheese, half & half cream, and fennel seed. Using a fork, whisk until thoroughly combined. Season with salt and pepper to taste and set aside in the fridge until ready to serve.
  3. 3 Prepare the veggies: Rinse and slice the tomatoes. Rinse the sprouts. Thinly slice the onion. Peel, pit and dice the avocado.
  4. 4 Toast the walnuts: Place a small pan over medium heat. Once hot, add the walnuts and cook, stirring frequently, until they small toasted and are golden-brown, about 2 minutes.
  5. 5 Bring it all together: Spread the sundried tomato & olive spread evenly across the bottom of two places. Top with quinoa. Arrange the avocado, tomato and onion slices on top. Add a dollop of the goat cheese mousse to each place and sprinkle with sprouts and toasted walnuts. Combine the olive oil and lemon juice in a small bowl and whisk with a fork to combine. Drizzle the dressing on top of each place and season with salt and pepper to taste.
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