Peruvian Quinoa Ceviche Bowl with Açaí Berry Sauce

Allergens

None, unless using honey for the sauce (replace with agave syrup for vegan option)

Ingredients

• 1 cup uncooked quinoa
• 2 cups water
• 1 large red onion, thinly sliced
• 1 medium cucumber, diced
• 1 yellow bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 avocado, sliced
• 1/4 cup fresh cilantro, chopped
• Salt and black pepper, to taste Açaí Berry Sauce:
• 1 cup frozen açaí berries
• 1/2 cup unsweetened almond milk
• 1 tablespoon honey or agave syrup (for vegan option)
• 1 tablespoon fresh lime juice
• 1/2 teaspoon vanilla extract
• Pinch of salt

Instructions

1. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low and simmer for 15 minutes or until quinoa is cooked and tender. Remove from heat and let cool.
2. In a blender, combine açaí berries, almond milk, honey or agave syrup (for vegan option), lime juice, vanilla extract, and salt. Blend until smooth, then set aside.
3. Prepare your quinoa ceviche bowl by dividing cooked quinoa among six bowls. Top each bowl with red onion, cucumber, bell pepper, cherry tomatoes, avocado, and cilantro. Season with salt and black pepper to taste.
4. Drizzle açaí berry sauce over the top of each quinoa ceviche bowl. Serve immediately.

Chef’s Insight

Use fresh and ripe ingredients for the best flavor profile.

Notes

Serve the dish with additional cilantro or lime wedges as garnish.