Vegan Ceviche Recipe
- 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
- 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.
