Tomato and Quinoa Ceviche

Name: Tomato and Quinoa Ceviche
Total time: 20 min
Cuisine: Andean
Ingredients: 1/3 cup cooked Andean quinoa; 1 medium ripe tomato, diced; 2 tablespoons fresh lime juice; 2 tablespoons fresh cilantro, chopped; 2 tablespoons crunchy corn kernels (toasted if possible); 1/4 small red onion, finely diced; Salt to taste; Black pepper to taste; 1 teaspoon olive oil (optional)

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20 minTotal time

EasyDifficulty

180kcal / serving

Ingredients

For 1 serving

servings

1/3 cup cooked Andean quinoa
1 medium ripe tomato, diced
2 tablespoons fresh lime juice
2 tablespoons fresh cilantro, chopped
2 tablespoons crunchy corn kernels (toasted if possible)
1/4 small red onion, finely diced
Salt to taste
Black pepper to taste
1 teaspoon olive oil (optional)

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A refreshing appetizer combining diced tomatoes, Andean quinoa, lime juice, cilantro, and crunchy corn kernels for a zesty start to the party.

Andean

Steps

Cook the quinoa according to package instructions, then let it cool completely.
In a mixing bowl, combine the diced tomato, cooled quinoa, finely diced red onion, and crunchy corn kernels.
Add the fresh lime juice, chopped cilantro, salt, and black pepper.
Gently toss all ingredients together to evenly distribute the flavors.
Drizzle with olive oil if desired for extra richness.
Chill in the refrigerator for at least 15 minutes to allow the flavors to meld.
Serve cold as a zesty appetizer.