Colombian Vegan Dinner Delight: Hearty Quinoa Bowl with Aromatic Aji de Gallo & Creamy Avocado Salsa

Allergens

None, this recipe is suitable for vegans and those with common allergies.

Ingredients

• 1 cup uncooked quinoa
• 2 cups vegetable broth
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, sliced into half moons
• 1 avocado, diced
• 1 lime, juiced
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste Aji de Gallo:
• 3 red bell peppers, roasted and peeled
• 2 jalapeno peppers, roasted and peeled
• 1 small onion, roughly chopped
• 4 cloves garlic, roughly chopped
• 1/2 cup fresh cilantro, roughly chopped
• 3 tablespoons olive oil
• Salt to taste Creamy Avocado Salsa:
• 1 ripe avocado, diced
• 1/4 cup fresh cilantro, chopped
• 1/2 jalapeno pepper, finely chopped
• 1 tablespoon lime juice
• Salt to taste

Instructions

1. Rinse quinoa under cold water and drain. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat to low and simmer until quinoa is cooked through and has absorbed the liquid, about 15 minutes.
2. While quinoa cooks, prepare Aji de Gallo by placing all ingredients in a blender or food processor. Blend until smooth, then set aside.
3. In a small bowl, mash together avocado, cilantro, jalapeno, lime juice, and salt for the creamy avocado salsa. Set aside.
4. When quinoa is cooked, fluff with a fork and season with salt and pepper to taste. Divide quinoa among two bowls. Top each bowl with halved cherry tomatoes, cucumber slices, and a generous dollop of Aji de Gallo. Finish each bowl with the creamy avocado salsa.

Chef’s Insight

The combination of flavors in this Colombian-inspired vegan dish is sure to impress, making it perfect for dinner parties or a satisfying weeknight meal.

Notes

Feel free to adjust the spice level of the Aji de Gallo to your preference by adding more or fewer jalapeno peppers.