Vegan Ceviche recipe

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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 ½ teaspoons salt

Nutrition Info

566.4 calories
carbohydrate: 63.5 g
cholesterol: : -
fat: 33.2 g
fiber: 20.4 g
protein: 14.3 g
saturatedFat: 4.7 g
servingSize: -
sodium: 1044.7 mg
sugar: 4.8 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

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

Recipe Yield

4 servings

Recipe Note

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

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