Quinoa nachos with homemade guacamole

To prepare the nachos: soak the quinoa (150 gr dry) in cold water for 8 hours or the quick method in very hot water for 45 minutes. Then wash and drain very well.

Put the drained quinoa, 50 ml of water, one teaspoon of hot or sweet paprika, one teaspoon of salt and one teaspoon of garlic in the bowl of a blender.

Preheat the oven to 180°C. Put a piece of parchment paper on the baking tray and spread with a little EVOO (this is very important, otherwise they will stick). Spread the dough as thin as possible and bake in the oven for 10-15 min.

Remove the tray and cut with a pizza cutter or knife in the shape of a triangle. Put back in the oven for 10-15 minutes more. If you are not going to use them often, give them another Another hit in the oven before.

For the guacamole I mashed two small avocados with a fork, added half a small sweet onion cut small, a kumato tomato cut small, salt, half a squeezed lemon, a little pepper and a little tabasco. Stir and let stand in the refrigerator as long as desired (the lemon avoids the oxidation of the avocado)

As I didn't have cilantro I added some chives at the end and it was ready to eat!