Vegetable-based ceviche recipe. Great as a main dish for warmer weather, or as a side-dish anytime of the year.
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.
Per Serving: 566 calories; protein 14.3g; carbohydrates 63.5g; fat 33.2g; sodium 1044.7mg.