Tostadas de Quinoa con Aguacate y Tomate (Quinoa Toast with Avocado and Tomato)
A quick and easy gluten-free breakfast using quinoa cakes as toast, topped with mashed avocado, sliced tomatoes, and a sprinkle of sea salt. A simple yet satisfying Peruvian-inspired meal.
Ingredients
- 2 Pre-made quinoa cakes
- 2 slices Toast
- 1/2 medium Avocado
- 1 small Tomato
- 1 tsp Lime juice
- to taste Sea salt
- to taste Pepper
Instructions
- 1Place the 2 pre-made quinoa cakes into a toaster. Toast them for 2-3 minutes, or until they are lightly golden brown and slightly firm to the touch.
- 2While the quinoa cakes are toasting, place the 1/2 medium avocado into a small bowl. Add the 1 tsp lime juice, a pinch of sea salt, and a pinch of pepper. Mash the avocado with a fork until it is mostly smooth but still slightly chunky.
- 3Slice the 1 small tomato into thin rounds.
- 4Spread the mashed avocado mixture evenly over the 2 toasted quinoa cakes.
- 5Arrange the sliced tomatoes on top of the mashed avocado on each quinoa cake.
- 6Sprinkle a little more sea salt over the tomatoes, if desired.
- 7Serve the Tostadas de Quinoa con Aguacate y Tomate immediately.
Substitutions
Bread → Quinoa Cakes
Gluten-free
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.
Related Guides
Keep reading this recipe
Open this recipe in the appSign in to continue with this recipe. No meal plan generation needed.
Want a full week of recipes like this?
Get a personalized 7-day meal plan customized for your family's specific allergens. Every recipe is cross-checked by an independent AI.
Build my free 7-day planNo credit card required.