Vegan Ceviche - cooking recipe

Ingredients

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

Preparation

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.
Combine quinoa, avocados, tomatoes, kale, cucumbers, scallions, jalapeno pepper, cilantro, lemon juice, and salt together in a bowl until well mixed.