“Tropical Brazilian Vegetarian Brunch: Aromatic Coconut Quinoa Bowls with Mango Avocado Salsa”

Allergens

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Ingredients

• 1 cup uncooked quinoa 1 can (14 oz) coconut milk 1 cup water 1/2 tsp salt, divided 1 mango, diced 1 avocado, diced 1/4 red onion, finely chopped 1 jalapeño pepper, seeded and minced 1/4 cup fresh cilantro, chopped 1 lime, juiced Black sesame seeds for garnish Optional: Drizzle of honey or agave syrup

Instructions

1. a. In a medium saucepan, combine quinoa, coconut milk, water, and 1/4 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and the liquid is absorbed. Remove from heat and let stand covered for another 5 minutes. b. While the quinoa cooks, prepare the mango avocado salsa by combining diced mango, diced avocado, chopped red onion, minced jalapeño pepper, and chopped cilantro in a mixing bowl. Gently toss with lime juice to prevent browning and to add brightness to the flavors. c. Once quinoa is cooked, fluff it with a fork and stir in 1/4 tsp salt. Divide the seasoned quinoa among two bowls. d. Top each bowl of quinoa with an equal amount of mango avocado salsa. Sprinkle black sesame seeds over the top for added texture and visual appeal. For a touch of sweetness, drizzle honey or agave syrup if desired.

Chef’s Insight

The flavors of coconut, mango, and avocado create a delightful tropical sensation, perfect for a vegetarian brunch experience.

Notes

Adjust the spiciness of the salsa by using more or fewer jalapeño peppers.