Vegan Ceviche

Quinoa, cucumbers, tomatoes, and avocado come together with cilantro and lemon juice in this vegan ceviche recipe.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 566 Calories

Ingredients

• 1 ½ teaspoons salt
• 1 cup water
• 1 lemon, juiced
• 1 jalapeno pepper, seeded and minced
• 1 cup vegetable broth
• 1 cup quinoa
• 2 tablespoons minced fresh cilantro
• 3 scallions, thinly sliced
• 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

Recipe Instructions

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.