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A quinoa stuffed avocados recipe with my own personal touch and Mexican flavors

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.
5 from 1 vote
Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins
Course Main Dish
Cuisine Mexican Cuisine
Servings 4 servings


  • 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.
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