“Peruvian Quinoa Ceviche with Fresh Mango Salsa: A Vegan Delight”

Allergens

None

Ingredients

• 2 cups uncooked quinoa 4 cups water 1 cup freshly squeezed lime juice 1/2 cup red onion, finely chopped 1/2 cup cilantro, chopped 1 cup cherry tomatoes, halved 1 large mango, diced 1 avocado, sliced Salt and pepper to taste

Instructions

1. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat and simmer for 15 minutes or until quinoa is cooked. Let it cool. In a large bowl, mix lime juice, red onion, cilantro, cherry tomatoes, mango, and avocado. Season with salt and pepper to taste. Gently fold in the cooled quinoa into the fruit mixture until well combined. Serve immediately.

Chef’s Insight

The acidity from the lime juice "cooks" the quinoa in this vegan-friendly ceviche, creating a unique texture.

Notes

Ensure quinoa is thoroughly rinsed before cooking to remove any bitter coating.