Peruvian Vegetarian Breakfast Delight: Quinoa Chia Pudding & Avo-Tomato Salad

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup uncooked quinoa, rinsed
• 2 cups unsweetened almond milk
• 1/4 cup white chia seeds
• 1/4 cup honey or maple syrup
• 1 teaspoon ground cinnamon
• 1 ripe avocado, pitted and peeled
• 2 large tomatoes, sliced
• 1 small red onion, thinly sliced
• 1 lime, juiced
• 1/4 cup chopped fresh cilantro
• Salt and pepper to taste

Instructions

1. In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, cover, and reduce heat to low. Cook for 15 minutes or until all the water is absorbed and the quinoa is tender. Set aside to cool slightly.
2. In a large bowl, combine the cooked quinoa, almond milk, chia seeds, honey or maple syrup, and cinnamon. Mix well, then cover and refrigerate for at least 4 hours or overnight.
3. To prepare the avocado tomato salad, mix together the diced avocado, sliced tomatoes, red onion, lime juice, salt, and pepper in a medium bowl. Gently fold in the chopped cilantro.
4. To serve, spoon the quinoa chia pudding into individual dishes and top with the avocado tomato salad.

Chef’s Insight

To enhance the flavors and aroma, add a dash of ground cinnamon on top of the quinoa chia pudding before adding the avocado tomato salad.

Notes

This recipe can be easily scaled up or down, making it perfect for large groups or meal prepping.