California Avocado Crème Fraiche

1. Scoop out avocado into a blender and blend with half of crème fraiche.
2. Remove mixture from the blender and fold into remaining crème fraiche.

Quinoa Soup

1. Place a large, heavy-bottom pot over medium heat and heat vegetable oil. Sauté onion, tomato, celery, red pepper, cumin, chili flakes and garlic for 5 minutes.
2. Add water or stock, and quinoa. Cook for 30 minutes.
3. Add potatoes, carrots, squash, chayote, salt and pepper. Cook until tender, about 20 minutes.
4. To serve, remove pot from heat and slowly add one egg at a time, stirring quickly. The eggs will separate and cook in the style of an egg drop soup.
5. In the serving bowls, distribute the spinach evenly and pour the soup over the spinach.
6. Spoon chopped avocados into each bowl and top with California Avocado Crème Fraiche, cilantro and cheese.

Beverage Pairings:
Sauvignon Blanc

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.