“Sumptuous Colombian Vegan Brunch – Aromatic Quinoa & Vegetable Ceviche Tower”

Allergens

None

Ingredients

• 1 cup uncooked quinoa, rinsed and drained
• 2 cups water or vegetable broth
• 1 cup cherry tomatoes, halved
• 1 red bell pepper, finely diced
• 1/2 cup fresh corn kernels (frozen is acceptable)
• 1/4 cup red onion, finely chopped
• 1 avocado, sliced
• 1 lime, juiced
• Salt and pepper to taste
• Fresh cilantro leaves for garnish

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 until quinoa is cooked and fluffy, about 15 minutes. Remove from heat and let cool.
2. In a large bowl, combine cherry tomatoes, red bell pepper, corn, red onion, and lime juice. Season with salt and pepper to taste. Gently fold in the cooled quinoa until evenly combined. Cover and refrigerate for at least 30 minutes or up to 2 hours to allow flavors to meld.
3. To serve, divide the quinoa and vegetable mixture between two plates, forming a tower shape with each portion. Top each tower with avocado slices and a few fresh cilantro leaves for garnish.

Chef’s Insight

The use of fresh, high-quality ingredients is essential in creating this mouthwatering Colombian vegan brunch dish.

Notes

This recipe is perfect for a vegan brunch or a light lunch. It can be easily scaled up to accommodate larger groups.