VEGAN CEVICHE
Vegetable-based ceviche recipe. Great as a main dish for warmer weather, or as a side-dish anytime of the year.
Provided by Lotusstone
Categories Appetizers and Snacks Seafood Ceviche Recipes
Time 1h15m
Yield 4
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 566.4 calories, Carbohydrate 63.5 g, Fat 33.2 g, Fiber 20.4 g, Protein 14.3 g, SaturatedFat 4.7 g, Sodium 1044.7 mg, Sugar 4.8 g
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