Exquisite Peruvian Quinoa Ceviche with Mango Salsa – A Vegan & Gluten-Free Masterpiece
Discover our mouthwatering and visually stunning Peruvian Quinoa Ceviche with Mango Salsa, a vegan and gluten-free delight that boasts fresh, vibrant flavors and an array of textures. With easy-to-follow instructions and elegant image prompts, you'll be transported to the heart of Peru in no time.
Allergens
Soy (from tofu)
Ingredients
- 1 cup uncooked quinoa
- 2 cups vegetable broth
- 1 lb firm tofu, diced into 1/2
- inch cubes
- 1/4 cup freshly squeezed lime juice
- 1/3 cup cilantro leaves, finely chopped
- 1 medium red onion, thinly sliced
- 2 large ripe tomatoes, seeded and diced
- 1 medium mango, peeled and diced
- 1 medium avocado, diced
- 1 jalapeno pepper, minced
- Salt and pepper to taste
Instructions
- Cook the quinoa according to package instructions using vegetable broth instead of water for added flavor. Allow it to cool.
- In a large mixing bowl, toss together diced tofu, lime juice, and cilantro. Let it marinate for 15 minutes.
- Add the cooked quinoa to the tofu mixture and fold in red onion, tomatoes, mango, avocado, and jalapeno. Season with salt and pepper as desired.
- Serve chilled over a bed of mixed greens or with rice for added heartiness.
Chef’s Insight
Use fresh, ripe ingredients for the best flavor and texture.
Notes
Feel free to adjust the spiciness according to your preference by adding more or fewer jalapeno peppers.