Vegetarian Colombian Brunch Delight: Aromatic Avocado Toast with Quinoa and Mango Salsa

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 cups cooked quinoa
• 4 ripe avocados
• 1 large mango, diced
• 2 plantains, sliced and fried
• 1 red onion, thinly sliced
• 1 jalapeño, finely chopped
• 1 lime, juiced
• Fresh cilantro, chopped
• Salt and pepper, to taste
• 2 cloves garlic, minced
• 1/4 cup olive oil
• 6 slices of your favorite bread

Instructions

1. a. In a medium bowl, combine the diced mango, red onion, jalapeño, lime juice, and cilantro. Season with salt and pepper to taste. Set aside to let flavors meld. b. Preheat your oven to 375°F (190°C). Toast the bread slices in the oven for 10 minutes or until crisp and golden. c. In a small bowl, mash the avocados with garlic, salt, and pepper. Spread the mashed avocado evenly on top of each toast slice. d. Divide the cooked quinoa among the 6 slices of avocado toast, gently pressing it into the avocado layer. e. Top each slice with a generous spoonful of mango salsa and a few fried plantain slices.

Chef’s Insight

The combination of textures and flavors in this dish is truly delightful, transporting you straight to Colombia.

Notes

Feel free to adjust the spiciness of the mango salsa according to your preference.