“Vegan Peruvian Brunch Delight: Ceviche de Zanahoria con Quinoa”

Allergens

N/A

Ingredients

• 1 cup uncooked quinoa
• 2 cups water
• 1 large carrot, thinly sliced
• 1 medium red onion, thinly sliced
• 1 small red bell pepper, thinly sliced
• 1 small yellow bell pepper, thinly sliced
• 1 small green bell pepper, thinly sliced
• 1/2 cup fresh cilantro, chopped
• 1/2 cup fresh parsley, chopped
• 3 tablespoons olive oil
• Juice of 3 limes
• Juice of 1 lemon
• Salt and black pepper, to taste
• Optional: Avocado slices for garnish

Instructions

1. Rinse the quinoa under cold water and drain well. In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and fluffy. Set aside to cool.
2. In a large mixing bowl, combine the carrot, red onion, red bell pepper, yellow bell pepper, and green bell pepper. Add the cilantro and parsley.
3. In a small bowl, whisk together the lime juice, lemon juice, olive oil, salt, and black pepper. Pour this dressing over the vegetables and toss to coat evenly. Let it marinate for at least 15 minutes, or until the vegetables are tender.
4. Once the quinoa has cooled, fluff it with a fork. Add the marinated vegetable mixture on top of the quinoa and gently mix to combine. If desired, garnish with avocado slices before serving.

Chef’s Insight

This dish is not only visually stunning but also packed with nutrients and flavors that will make your brunch truly memorable.

Notes

Feel free to adjust the seasoning to your taste.