Mouthwatering Vegan Australian Avocado Toast with Caramelized Onions and Quinoa Crunch

Allergens

Contains no common allergens unless specified.

Ingredients

• 6 slices of whole grain sourdough bread
• 3 ripe avocados
• 1 large red onion
• 1 cup cooked quinoa
• 1 cup cherry tomatoes, halved
• 2 tbsp olive oil
• 1 tsp balsamic vinegar
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. a. Prepare the caramelized onions by thinly slicing the red onion and sautéing them in olive oil over low heat for 15 20 minutes until they become golden brown and tender. Season with salt, pepper, and balsamic vinegar. Set aside to cool. b. While the onions are cooling, toast the sourdough slices to your desired level of crispiness. c. Mash the ripe avocados with a fork or a mortar and pestle, adding salt and pepper to taste. d. Assemble the toast by spreading a generous layer of mashed avocado on each slice of toast. Top with caramelized onions, quinoa crunch, and halved cherry tomatoes. Garnish with fresh parsley for added color.

Chef’s Insight

The combination of creamy avocado, sweet caramelized onions, and crunchy quinoa brings a symphony of textures to this delightful brunch dish.

Notes

Feel free to add more cherry tomatoes or a drizzle of balsamic glaze for added flavor and visual appeal.