Mouthwatering Vegan Chilean Brunch: Aromatic Quinoa & Chickpea Scramble With Avocado Salsa

Allergens

N/A

Ingredients

• 1 cup uncooked quinoa
• 2 cups water
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 small red onion, finely chopped
• 1 medium bell pepper, diced
• 2 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1 avocado, diced
• 1 lime, juiced
• Fresh cilantro, chopped
• Salt and pepper, to taste
• Olive oil, for cooking

Instructions

1. Rinse the quinoa under cold water in a fine mesh strainer. In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer until the quinoa is cooked and the water has been absorbed, about 15 minutes. Remove from heat and let it sit covered for 5 more minutes. Fluff with a fork and set aside.
2. In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the red onion and bell pepper, sautéing until they begin to soften, about 3 4 minutes. Add the garlic and cook for another minute.
3. Stir in the chickpeas and cook for 5 more minutes, allowing them to absorb the flavors.
4. Gently fold in the cooked quinoa, ensuring it's evenly distributed throughout the mixture. Season with salt and pepper to taste.
5. In a small bowl, combine the diced avocado, lime juice, half of the cherry tomatoes, and chopped cilantro. Gently mix to create the avocado salsa.
6. Plate the quinoa and chickpea scramble, topping with the remaining halved cherry tomatoes and a generous spoonful of avocado salsa.

Chef’s Insight

The combination of quinoa and chickpeas creates a satisfying texture, while the vibrant flavors of the vegetables and avocado salsa add freshness to this dish.

Notes

This recipe is designed to be both vegan and delicious, offering a tasty alternative to traditional Chilean brunch dishes.