“Delectable Peruvian Vegetarian Breakfast: Quinoa, Avocado & Asparagus Delight”

Allergens

None

Ingredients

• 1 cup uncooked quinoa
• 2 cups water or vegetable broth
• 1 bunch asparagus, trimmed
• 2 avocados, halved and pitted
• 1 lime, juiced
• Salt and pepper, to taste
• Olive oil, for drizzling
• Fresh cilantro leaves, for garnish
• Crushed red pepper flakes, optional

Instructions

1. In a medium saucepan, combine quinoa and water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 12 15 minutes or until the quinoa is tender and the liquid has been absorbed. Set aside.
2. Steam asparagus for 4 6 minutes or until tender but still crisp. Remove from heat and rinse under cold water to stop the cooking process. Set aside.
3. In a small bowl, mash avocados with lime juice, salt, and pepper. Drizzle with olive oil and mix well.
4. To serve, divide quinoa among 4 plates and top with steamed asparagus. Spread mashed avocado over the top of each dish. Garnish with fresh cilantro leaves and a sprinkle of crushed red pepper flakes, if desired.

Chef’s Insight

The flavors and textures of this dish work harmoniously to create a delicious and satisfying meal. Adding fresh cilantro leaves provides a pop of color, while crushed red pepper flakes offer a touch of heat for those who desire it.

Notes

Feel free to add other vegetables such as cherry tomatoes or bell peppers to enhance the dish's flavor and nutritional profile.