Mouthwatering Colombian Vegetarian Brunch Bowl

Allergens

None

Ingredients

• 1 cup quinoa, uncooked
• 2 cups water
• 1 ripe avocado, sliced
• 2 medium plantains, sliced
• 1 small red onion, finely chopped
• 2 cups baby spinach
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• Salt and pepper, to taste

Instructions

1. a. Rinse quinoa under cold water and cook it with 2 cups of water according to package instructions. Let it cool. b. Preheat oven to 375°F (190°C). Slice plantains lengthwise and place them on a baking sheet. Bake for 12 15 minutes, or until golden brown and tender. Set aside. c. Heat olive oil in a pan over medium heat. Sauté red onion until translucent, then add cherry tomatoes and cook for 3 4 minutes. Season with salt and pepper. d. Assemble the brunch bowl by dividing cooked quinoa among 6 bowls. Top each with sautéed vegetables, plantains, avocado slices, and fresh cilantro. Drizzle with lime juice.

Chef’s Insight

To enhance the flavors even further, consider adding a squeeze of lime juice to your quinoa while it's still warm.

Notes

Feel free to adjust the portion sizes to suit your preferences or dietary needs.