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vegan mexican quinoa ceviche
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vegan mexican quinoa ceviche

cecilia diaz stoneRecipe by cecilia diaz stone
Salads | Serves 4

Prep. Time: 20 min.


super easy, healthy and full of flavor
Quinoa is the amazing grain crop grown primarily for its edible seeds. Considered a pseudocereal rather than a true cereal, it is high in protein and fiber. Not only Quinoa is very versatile, it also tastes delicious and has a nice crunch if not overcooked. It is a great staple in your healthy kitchen, and easily replacing rice or pasta in many recipes.

Mix all the ingredientes in a bowl.

Season with salt and pepper.

Serve with avocado and corn tostadas.


You can serve this as an appetizer or a light lunch!

Notes & tips: You can make this up to two days in advance. It will enhance the flavor!

  • 2 cups cooked quinoa (2 cups Quinoa for 5 cups of water - boil for 15 minutes)
  • 1/2 red onion diced super small
  • 2 tomatoes diced small
  • 1 cucumber seeded and diced small
  • 1 jalapeno diced super small (you dont want to bite big chunks of it)
  • 1 small buch cilantro chopped
  • 4 limes (juice)
  • 1 cup tomato juice
  • salt and pepper to taste
  • 1 avocado diced (to serve)



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