Exquisite Vegan Peruvian Breakfast: Quinoa-Stuffed Avocado Boats & Tropical Fruit Salad
Discover a mouthwatering vegan breakfast inspired by Peruvian flavors, featuring quinoa-stuffed avocado boats and a delightful tropical fruit salad. This gourmet dish is perfect for special occasions or a memorable weekend brunch with friends.
Allergens
None (can be made nut-free, soy-free, and gluten-free)
Ingredients
- 4 large ripe avocados
- 1 cup uncooked quinoa
- 2 cups water
- 1/2 teaspoon salt, divided
- 1 small red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- Black pepper, to taste
- 4 cups mixed tropical fruit (e.g., pineapple, mango, kiwi, banana)
Instructions
- Prepare quinoa: Rinse the quinoa under cold water. In a small saucepan, bring quinoa, water, and 1/4 teaspoon salt to a boil. Reduce heat to low, cover, and simmer for 12 15 minutes or until tender and the water is absorbed. Set aside. Chop onion, cherry tomatoes, and cilantro. Prepare tropical fruit for salad. In a large bowl, combine cooked quinoa, red onion, cherry tomatoes, cilantro, lime juice, olive oil, 1/4 teaspoon salt, and black pepper to taste. Gently stir to mix the ingredients.
Chef’s Insight
Peruvian cuisine is diverse and rich in flavors, making it perfect for vegan adaptations. Quinoa, a staple in Peruvian gastronomy, offers a complete protein source.
Notes
Ensure avocados are ripe but firm to the touch for easy scooping.