Stuffed California Avocado Quinoa Salad

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Serves: 12

Ingredients
Instructions

12 Fresh California Avocado*, peeled and seeded 1 1/2 cups cooked organic red quinoa 4 1/2 cups cooked beans (Pinquito or similar) 4 1/2 cups Diced red bell pepper 3 cups white corn kernels cut from cob 3 cups diced red onion 2 1/4 cups diced grilled zucchini 2/5 cup chopped cilantro As needed Vinaigrette (recipe follows) 24 radicchio leaves for garnish 3 tomato, diced, for garnish 2/5 cup chopped chives for garnish Vinaigrette (Yield: 2 1/4 cups) 3/4 cup red wine vinegar 3/4 cup canola/olive oil blend 1/2 cup lime juice 2 Tbsp. ground cumin 1 Tbsp. minced garlic 2 1/4 tsp. salt 2 1/4 tsp. ground black pepper

Vinaigrette:

Whisk all ingredients together. Set aside.

Salad:

Combine beans, red bell pepper, corn, red onion, and zucchini. Mix well and add quinoa. Pour vinaigrette over salad and add cilantro. Gently fold to combine.

Assembly:

Fan each avocado half. Place one fanned avocado half cut side down and the other fanned avocado half cut side up on each plate. Top each with 1½ cups of the salad. Garnish each with 2 radicchio leaves, diced tomato and chives. Serve.

*Large avocados are recommended for this recipe. A large avocado averages 8 ounces. If using smaller or larger avocados, adjust the quantity accordingly.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.