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

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. 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. 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. 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. 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.