Dairy-Free Peruvian Quinoa Breakfast Bowl
A nutritious and delicious dairy-free quinoa bowl with a Peruvian twist, featuring avocado, tomatoes, and aji amarillo.
Ingredients
- 1 cup Quinoa
- 2 cups Water
- 1 medium Avocado
- 1 medium Tomato
- 0.25 small Red Onion
- 1 tablespoon Aji Amarillo Paste
- 1 tablespoon Lime Juice
- 1 tablespoon Olive Oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Rinse quinoa thoroughly under cold water.
- 2Combine quinoa and water in a pot. Bring to a boil, then reduce heat and simmer for 15 minutes, or until water is absorbed.
- 3Fluff quinoa with a fork.
- 4Dice avocado, tomato, and red onion.
- 5In a small bowl, whisk together aji amarillo paste, lime juice, olive oil, salt, and pepper.
- 6Divide quinoa among bowls. Top with avocado, tomato, and red onion.
- 7Drizzle with aji amarillo dressing.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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