Quinoa Stuffed Avocados
Chef Adriana Martin
A quinoa stuffed avocados recipe with my own personal touch and Mexican flavors. For this recipe I am using Avocados from Mexico, a brand that I admire because they are helping the Produce For Kids campaign at Publix raising funds to fight against hunger in our Central Florida community.
Prep Time 15 minutes mins
Cook Time 5 minutes mins
Total Time 20 minutes mins
Course Main Dish
Cuisine Mexican Cuisine
Servings 4 servings
Calories
1 cups of cooked red quinoa 1 cup of black beans you can use canned low sodium and rinse 1 deveined jalapeño chopped 1 red pepper chopped 1 yellow pepper chopped 2 red tomatoes on the vine chopped 1/2 purple onion chopped you can use sweet vidalia if desired 1 lime 1 tablespoon of sazón latino (cumin salt, oregano) 1 teaspoon of ground black pepper 1 tablespoon of olive oil 1/3 cup of chopped fresh cilantro 2 in avocados hass cuthalves and peeled 4 leaves butter lettuce you and use packaged salad if desired Corn chips optional
Start preparing the quinoa salad combining all ingredients together on a bowl.
Cut the avocados and remove the seed and peel.
In a serving plate add the butter lettuce leafs and the avocado halves.
Stuff the avocados with the quinoa salad and garnish with corn chips.
Enjoy this dish immediately after serving.