“Peruvian Breakfast Delight: Quinoa-Stuffed Avo Toast with Cilantro-Lime Drizzle (Gluten-Free)”

Allergens

N/A

Ingredients

• 1 cup uncooked quinoa (gluten
• free)
• 2 cups water
• 4 large ripe avocados, halved and pitted
• 1/2 cup cherry tomatoes, halved
• 1/4 cup chopped red onion
• 1/4 cup chopped cilantro
• 1 lime, juiced
• 1 tablespoon honey or agave syrup
• Salt and pepper, to taste
• 4 slices gluten
• free bread, toasted
• 2 tablespoons sesame seeds or chia seeds for garnish

Instructions

1. Cook the quinoa according to package instructions and set aside.
2. Prepare the cilantro lime drizzle by combining the cilantro, lime juice, honey or agave syrup, salt, and pepper in a blender. Blend until smooth. Set aside.
3. Slice avocados and remove pits. Scoop out a small portion of each half to create a shallow well for the quinoa mixture.
4. Stuff each avocado half with cooked quinoa, pressing gently to fill the well. Top with cherry tomatoes and red onion.
5. Drizzle cilantro lime sauce over each avocado half. Sprinkle seeds (sesame or chi
6. For added crunch.
7. Serve on toasted gluten free bread, garnishing with additional cilantro if desired.

Chef’s Insight

Quinoa is a protein-rich superfood, perfect for gluten-free diets. It pairs beautifully with creamy avocado and zesty lime flavors.

Notes

To emphasize textures and colors, consider using red or black cherry tomatoes for contrast.