Tostadas de Quinoa con Aguacate y Tomate (Quinoa Toast with Avocado and Tomato)

Name: Tostadas de Quinoa con Aguacate y Tomate (Quinoa Toast with Avocado and Tomato)
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2 servings
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

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.

15m2 servings

WHEAT-free

220 cal|6g protein|25g carbs|12g fat|4g fiber

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

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

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.