Vegan Ceviche
Ingredients
- 1 cup water ⓘ
- 1 cup vegetable broth ⓘ
- 1 cup quinoa ⓘ
- 4 ripe avocados, cubed ⓘ
- 2 (10 ounce) baskets cherry tomatoes, quartered ⓘ
- 3 cups chopped lacinato (dinosaur) kale
- 2 cucumbers, cut into 1/2-inch cubes ⓘ
- 3 scallions, thinly sliced ⓘ
- 1 jalapeno pepper, seeded and minced ⓘ
- 2 tablespoons minced fresh cilantro
- 1 lemon, juiced ⓘ
- 1 1/2 teaspoons salt ⓘ
Instructions
- Bring water, vegetable broth, and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 20 minutes. Remove cover and let sit for 5 minutes. Spread quinoa onto a baking sheet and refrigerate until chilled, at least 30 minutes.
- Combine quinoa, avocados, tomatoes, kale, cucumbers, scallions, jalapeno pepper, cilantro, lemon juice, and salt together in a bowl until well mixed.
Nutrition & Diet Analysis (per serving)
183
kcal
9% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).