Peruvian Quinoa Ceviche Bowl with Avocado Salsa and Lime-Cilantro Dressing

Allergens

Gluten-free, nut-free, soy-free

Ingredients

• 1 cup quinoa, uncooked
• 2 cups water
• 1/4 cup red onion, finely chopped
• 1/2 cup cherry tomatoes, halved
• 1/2 cucumber, sliced into thin half
• moons
• 1 avocado, diced
• 1/4 cup fresh lime juice
• 1/2 cup cilantro, finely chopped
• Salt and pepper to taste

Instructions

1. Rinse quinoa in a fine mesh strainer under cold water. In a medium saucepan, combine the rinsed quinoa with 2 cups of water and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until all water is absorbed. Remove from heat and let it stand for 5 minutes. Then, fluff with a fork. While the quinoa cooks, prepare the vegetables. Finely chop the red onion, halve the cherry tomatoes, slice the cucumber into thin half moons, and dice the avocado. In a large mixing bowl, combine the cooked quinoa, red onion, cherry tomatoes, and cucumber. Toss gently to mix. Prepare the dressing by combining lime juice, chopped cilantro, salt, and pepper in a small bowl. Whisk together until well combined. To assemble the dish, spoon the quinoa mixture into four bowls, making a slight hollow in the center of each bowl. Drizzle the dressing over the quinoa and vegetables. Top with avocado salsa and additional cilantro if desired.

Chef’s Insight

The key to this dish is in the combination of textures and flavors. Each bite should be a delightful mix of crunchy cucumber, juicy tomatoes, creamy avocado, and zesty dressing.

Notes

You can make the dressing ahead of time and refrigerate until ready to use.