“Exquisite Peruvian Vegetarian Lunch: Quinoa-Stuffed Avocado Boats with Spicy Mango Salsa”

Allergens

This recipe contains avocado and citrus, which may cause allergies in some individuals. Feta cheese is used as an optional ingredient, so avoid if dairy allergy exists.

Ingredients

• 2 cups cooked quinoa
• 4 ripe avocados, halved and pitted
• 1 cup diced mango
• 1/2 cup chopped red onion
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons lime juice
• 1 teaspoon aji amarillo paste (or substitute with serrano pepper)
• Salt and pepper, to taste
• 1/2 cup crumbled feta cheese (optional, for non
• vegetarian version)

Instructions

1. In a large mixing bowl, combine cooked quinoa, diced mango, chopped red onion, cherry tomatoes, and cilantro. Gently toss to mix.
2. In a separate small bowl, whisk together lime juice, aji amarillo paste (or serrano pepper), salt, and pepper to taste. Pour the dressing over the quinoa mixture and stir until well combined.
3. If using feta cheese, gently fold it into the quinoa mixture now.
4. Scoop the quinoa mixture into the avocado halves, filling them generously.
5. Serve immediately, garnishing with additional cilantro leaves and a squeeze of lime juice if desired.

Chef’s Insight

To intensify the flavors of this dish, let the quinoa mixture marinate in the refrigerator for at least an hour before serving.

Notes

If using feta cheese, ensure it is crumbled and evenly distributed throughout the quinoa mixture.