Elegant Peruvian Quinoa Ceviche: A Mouthwatering Vegetarian Delight

Allergens

N/A (check for specific ingredient allergies)

Ingredients

• 2 cups uncooked quinoa
• 3 cups water
• 1/2 teaspoon salt
• 1 cup red onion, finely chopped
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh cilantro, chopped
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1/2 cup fresh lime juice
• 1/2 cup fresh lemon juice
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Optional: avocado slices, for garnish

Instructions

1. Rinse the quinoa under cold water in a fine mesh strainer until the water runs clear. In a medium saucepan, bring the water to a boil with salt. Add the rinsed quinoa and cook according to package instructions or until tender and fluffy. Set aside to cool.
2. While the quinoa is cooking, finely chop the red onion and cherry tomatoes. Chop the cilantro, parsley, and mint. In a large bowl, combine the chopped vegetables with the fresh herbs.
3. In a separate small bowl, whisk together the lime juice, lemon juice, olive oil, salt, and pepper. Pour the dressing over the vegetable herb mixture and toss well to combine.
4. Once the quinoa has cooled, gently fold it into the vegetables and herbs until evenly distributed. Adjust seasoning if necessary. Cover and refrigerate for at least 30 minutes, allowing flavors to meld.
5. Serve chilled, garnished with avocado slices if desired.

Chef’s Insight

The combination of textures and flavors in this dish is what makes it truly special. Don't be afraid to adjust seasoning to your personal preference.

Notes

For best results, use freshly squeezed lime and lemon juice.