“Mouthwatering Peruvian Vegan Brunch: Quinoa Ceviche with Avocado and Citrus-Marinated Cucumber Salad”

Allergens

None

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 large red onion, thinly sliced
• 2 large tomatoes, chopped
• 3 limes, juiced
• 1/2 cup cilantro leaves, roughly chopped
• 1 avocado, pitted and sliced
• 1 large cucumber, thinly sliced
• 1/4 cup olive oil
• Salt and pepper, to taste
• Optional: hot sauce or chili flakes, to taste

Instructions

1. In a medium saucepan, combine quinoa and water or vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes, until the quinoa is cooked and has absorbed all the liquid. Remove from heat and let it cool.
2. Meanwhile, in a large bowl, mix together red onion, tomatoes, lime juice, cilantro, salt, and pepper to taste. Allow to marinate for at least 10 minutes.
3. Once the quinoa is cooled, fluff with a fork and gently mix in the marinated vegetables. Taste and adjust seasonings if necessary.
4. Arrange the quinoa ceviche on two plates, ensuring an attractive presentation. Top each serving with avocado slices and a generous portion of the citrus marinated cucumber salad. Drizzle with olive oil and add hot sauce or chili flakes to taste.

Chef’s Insight

The combination of textures and flavors in this dish represents a true Peruvian fusion, combining traditional ingredients with a vegan twist.

Notes

Feel free to experiment with different vegetables or herbs for a personalized touch.