“Exquisite Vegan Colombian Brunch: Aromatic Quinoa Tostadas with Caramelized Avocado & Black Beans”

Allergens

N/A

Ingredients

• 1 cup uncooked quinoa, rinsed and drained
• 2 cups vegetable broth
• 1 ripe avocado, sliced
• 1 tbsp lime juice
• 1 tsp ground cumin
• 1 can black beans, drained and rinsed
• 1/4 cup chopped red onion
• 1/2 cup cherry tomatoes, halved
• 1 tbsp olive oil
• Salt and pepper to taste
• 4 large corn tortillas
• Fresh cilantro leaves for garnish

Instructions

1. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer until the quinoa is cooked through, about 15 minutes. Remove from heat and let stand, covered, for 5 minutes.
2. In a small bowl, mix together avocado, lime juice, and cumin. Season with salt and pepper.
3. In a separate pan, warm black beans over medium heat until heated through. Season with salt and pepper to taste.
4. Heat olive oil in a skillet over medium heat. Fry corn tortillas one at a time until crispy, about 1 2 minutes per side. Remove from pan and let cool slightly on a wire rack.
5. To assemble, spread a layer of cooked quinoa onto each tostada. Top with a generous portion of caramelized avocado, black beans, red onion, and cherry tomatoes. Garnish with fresh cilantro leaves before serving.

Chef’s Insight

The key to perfect caramelized avocado is to cook it gently over low heat, allowing the flavors to meld together seamlessly.

Notes

For an extra touch, serve alongside freshly squeezed orange juice or Colombian coffee.