Ceviche de Quinoa

Ceviche de Quinoa is a refreshing and vibrant vegan appetizer that combines the nutty flavor of quinoa with fresh vegetables and zesty lime. This unique dish captures the essence of traditional ceviche while offering a wholesome plant-based twist.

Ingredients

• Quinoa - 100 grams
• Cherry tomatoes - 100 grams, halved
• Cucumber - 50 grams, diced
• Red onion - 30 grams, finely chopped
• Fresh cilantro - 10 grams, chopped
• Lime juice - 30 ml
• Olive oil - 15 ml
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Avocado - 1 medium, diced

Steps

1. Rinse the quinoa under cold water and cook it in a pot with 250 ml of water. Bring to a boil, then reduce heat and simmer for about 15 minutes or until the quinoa is fluffy and water is absorbed.
2. While the quinoa is cooking, prepare the vegetables. Dice the cucumber, halve the cherry tomatoes, and finely chop the red onion and cilantro.
3. In a large mixing bowl, combine the cooked quinoa, cucumber, cherry tomatoes, red onion, and cilantro.
4. In a small bowl, whisk together the lime juice, olive oil, salt, and black pepper. Pour this dressing over the quinoa mixture and toss gently to combine.
5. Let the ceviche marinate in the refrigerator for 10 minutes to allow the flavors to meld together.
6. Before serving, gently fold in the diced avocado. Adjust seasoning if necessary.
7. Serve chilled in small bowls or on lettuce leaves for a beautiful presentation.

Nutrition

• Calories: 260
• Protein: 8 g
• Carbs: 38 g
• Fiber: 8 g
• Sugar: 2 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.3 L

Health Benefits

• High in protein and fiber, promoting satiety and digestive health.
• Rich in antioxidants from fresh vegetables, supporting overall wellness.

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