Sensational Vegan Chilean Brunch: Delightful Quinoa-Stuffed Avocado Boats with Mango Salsa

Allergens

None

Ingredients

• 1 cup quinoa 2 cups water or vegetable broth 1 tbsp olive oil Salt and pepper to taste 2 ripe avocados, halved and pitted 1 cup cherry tomatoes, chopped 1 mango, diced 1/2 red onion, finely chopped 1 jalapeño, seeded and minced Juice of 1 lime Fresh cilantro leaves for garnish

Instructions

1. In a medium saucepan, combine quinoa and water or vegetable broth. Bring to a boil, reduce heat, cover, and simmer until cooked through, about 12 15 minutes. Season with salt and pepper. Set aside. In a large bowl, mix together cherry tomatoes, mango, red onion, jalapeño, and lime juice. Season with salt and pepper to taste. Let it sit for 10 minutes to allow flavors to meld. Preheat the oven to 350°F (180°C). Scoop out a small portion of the avocado flesh from each half, leaving a thick shell. Chop the removed flesh and mix it into the cooked quinoa. Brush the hollowed out avocado halves with olive oil and season with salt and pepper. Place them on a baking sheet and bake for 10 minutes or until heated through. To serve, spoon the quinoa mixture into the avocado boats, then top with the mango salsa. Garnish with fresh cilantro leaves.

Chef’s Insight

The combination of quinoa and avocado creates a creamy, satisfying mouthfeel that will leave you craving more.

Notes

Feel free to adjust the spiciness of the mango salsa by adding more or less jalapeño.