Mouthwatering Caribbean Vegan Lunch Bowl: Aromatic Quinoa, Tropical Salsa, and Creamy Avocado Dressing

Allergens

N/A

Ingredients

• 1 cup uncooked quinoa
• 2 cups water
• 1 ripe avocado
• 1/4 cup freshly squeezed lime juice
• 1 ripe mango, diced
• 1/2 red onion, finely chopped
• 1 bell pepper, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions

1. Rinse the quinoa under cold water, then combine it with water in a saucepan. Bring to a boil, reduce heat to low, cover, and cook for 15 minutes or until the quinoa is cooked and fluffy. Remove from heat and let it stand for 5 minutes.
2. While the quinoa is cooking, prepare the mango salsa by combining mango, red onion, bell pepper, cherry tomatoes, and cilantro in a bowl. Toss gently to combine and season with lime juice, salt, and pepper to taste.
3. In another bowl, prepare the avocado dressing by mashing the avocado with lime juice, salt, and pepper until creamy. Gradually drizzle in olive oil while whisking to emulsify the dressing.
4. Divide the cooked quinoa among two bowls, top each with an ample portion of the mango salsa, and finish off with a generous dollop of avocado dressing.

Chef’s Insight

To maximize freshness, prepare the salsa and avocado dressing right before serving.

Notes

Be sure to use ripe and fresh ingredients for the best flavor and texture.