Vegan Ceviche

• 1 cup water
• 1 cup vegetable broth
• 1 cup quinoa
• 4 ripe avocados, cubed
• 2 (10 ounce) baskets cherry tomatoes, quartered
• 3 cups chopped lacinato (dinosaur) kale
• 2 cucumbers, cut into 1/2-inch cubes
• 3 scallions, thinly sliced
• 1 jalapeno pepper, seeded and minced
• 2 tablespoons minced fresh cilantro
• 1 lemon, juiced
• 1 1/2 teaspoons salt

1. Bring water, vegetable broth, and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 20 minutes. Remove cover and let sit for 5 minutes. Spread quinoa onto a baking sheet and refrigerate until chilled, at least 30 minutes.
2. Combine quinoa, avocados, tomatoes, kale, cucumbers, scallions, jalapeno pepper, cilantro, lemon juice, and salt together in a bowl until well mixed.

water, vegetable broth, quinoa, avocados, baskets cherry tomatoes, lacinato, cucumbers, scallions, pepper, fresh cilantro, lemon, salt

Taken from www.allrecipes.com/recipe/244693/vegan-ceviche/ (may not work)