Vegan Portuguese Brunch Delight: Aromatic Quinoa Fritters with Chickpea Scramble & Avocado Salsa

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup uncooked quinoa
• 2 cups water
• 1/4 cup olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 large bell pepper, diced
• 1 can chickpeas, drained and rinsed
• 2 ripe avocados
• 1 lime
• 1/4 cup fresh cilantro
• 1/4 cup red onion, finely chopped
• Salt and pepper to taste

Instructions

1. a. Rinse quinoa in a fine mesh strainer under cold water, then combine with water in a saucepan. Bring to a boil, reduce heat, cover, and simmer until tender and water is absorbed (about 15 minutes). Set aside. b. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add onion and garlic, sautéing until softened. Stir in bell pepper and cook for 3 more minutes. c. Add chickpeas to the skillet, mashing half of them with a potato masher or fork. Season with salt and pepper. Cook until warmed through. d. In a small bowl, prepare avocado salsa by mashing avocados, squeezing lime juice over them, and folding in cilantro and red onion. Season to taste. e. Form quinoa mixture into patties and pan fry in olive oil until golden brown and crispy on the outside. Serve immediately. f. Assemble your vegan Portuguese brunch delight by placing a quinoa fritter on a plate, adding a scoop of chickpea scramble, and topping with avocado salsa. Enjoy!

Chef’s Insight

To achieve the perfect crispiness of quinoa fritters, ensure the pan is hot before adding oil and frying

Notes

For the best flavor and texture, use freshly mashed avocados