Vegan Ceviche

Name: Vegan Ceviche
Cook time: 20 min
Yield: 4 servings
Cuisine: United Kingdom
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\u2009½ teaspoons salt

Vegetable-based ceviche recipe. Great as a main dish for warmer weather, or as a side-dish anytime of the year.

INGRIDIENT

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 ½ teaspoons salt

DIRECTION

Step: 1

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.

Step: 2

Combine quinoa, avocados, tomatoes, kale, cucumbers, scallions, jalapeno pepper, cilantro, lemon juice, and salt together in a bowl until well mixed.

NUTRITION FACT

Per Serving: 566 calories; protein 14.3g; carbohydrates 63.5g; fat 33.2g; sodium 1044.7mg.

10-Minute Tomato Basil Salad Author : nshawger

100 Percent Whole Wheat Bread Author : Ed

2 Minute Cheese Quesadillas Author : Jackie

2-Step Beefy Taco Joes Author :

3 Cheese Tortilla Pizza Author : Pablo Levesque

3 P Salad Author : sueb