Gluten-Free Colombian Brunch: Aromatic Tropical Quinoa Bowl with Avocado & Passion Fruit Dressing

Allergens

None (excluding potential allergy to quinoa or cilantro)

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 ripe avocado, pitted and peeled
• 2 passion fruits, halved
• 1/4 cup toasted coconut flakes
• 1/4 cup chopped fresh cilantro
• Salt and pepper, to taste

Instructions

1. In a medium saucepan, bring the quinoa and water or vegetable broth to a boil over high heat. Reduce the heat to low, cover, and simmer until the quinoa is tender and has absorbed the liquid, about 15 minutes. Remove from heat and let it cool for 5 minutes.
2. In a bowl, mash the avocado with a fork until smooth. Stir in the juice of one passion fruit and season with salt and pepper to taste. Set aside.
3. To serve, divide the cooked quinoa between two bowls. Top each bowl with half of the mashed avocado mixture, another halved passion fruit, toasted coconut flakes, and chopped cilantro. Enjoy your gluten free Colombian brunch!

Chef’s Insight

The key to this dish lies in its vibrant colors and contrasting textures - make sure to emphasize these aspects when plating.

Notes

Feel free to adjust the seasoning to your preference.