Not too long ago, we had a very special guest at #CasaMarcela (you might have seen it on Marcela’s social!), the one and only Rawvana. I feel so lucky to have had her as a lifelong friend; I still recall the day she decided to change her lifestyle, and I couldn’t be more proud of all that she has accomplished! To think that it all started with one small step, and now she is inspiring not only those who are close to her, but also thousands of people that follow her on this journey! Can you imagine how excited I was to see her come into #CasaMarcela for a collaboration with our #girlboss Chef Marcela?
Marcela put together this amazing recipe to make with Rawvana and, let me tell you, it’s vegan and delicious – trust me! For those of you like me who are nowhere close to vegan, you’re in for quite a surprise! Vegan has never before tasted so good as it does with these two amazing women collaborating together!
Yesterday on International Women’s Day, I couldn’t stop thinking about how blessed we are to be able to have such motivating women like Marcela and Rawvana out there fighting for what they want… reminding us that any dream is possible, no matter the circumstances, because we all have a bigger purpose on this planet. I read a quote yesterday on social media which couldn’t be more true: “Empowered women empower women!” So why not celebrate the women in our lives all week with this delicious healthy recipe? I know what the #DeLaLuz team will be eating this weekend, for sure! Oh, and stay tuned for an upcoming recipe from Rawvana, too… here is a hint: not only is it amazing, but it’ll help burn fat, too!
Quinoa Ceviche Tostadas
- 6 nopal tortillas
- 2 cups water
- 1 cup golden quinoa
- Kosher salt, to taste
- Fresh ground pepper, to taste
- 1/4 cup extra virgin olive oil
- 1/4 cup freshly squeezed lime juice
- 1 cup diced tomatoes
- 1/2 cup diced white onion
- 1 cup of finely chopped cilantro
- 2 serrano chiles, stemmed, seeded and finely chopped
- Avocado slices, for topping
Preheat oven to 400 F degrees. Place nopal tortillas on a baking sheet. Bake until tortillas are crispy for about 10 minutes.
In a medium saucepan bring water and quinoa to a boil. Reduce heat to low, cover and simmer until liquid has absorbed about 15 to 20 minutes. When quinoa is done cooking set aside for it to completely cool.
Place quinoa in a medium bowl, add salt, pepper, olive oil, and lime juice. Toss quinoa until all ingredients are incorporated. Add tomatoes, onion, cilantro and serrano chiles. Continue to mix. Refrigerate quinoa for about 1 hour.
Add quinoa to a tostada and garnish with avocado, cilantro and a drizzle of olive oil and enjoy!