Avocados are practically green edible bowls, waiting to be filled with all sorts of deliciousness. During the heat wave of the Summer season, having a cool and refreshing meatless lunch is always a nice change of pace. A little spicy, a little tangy, cool, creamy, crunchy…this is one flavor packed recipe you need to try!
Quinoa Stuffed Avocados
Total Time: 25 min
Prep Time: |
Vitamin A 75 mcg; Vitamin C 32 mg; Calcium 24 mg; Iron 1 mg; Vitamin D 0 IU; Folate 77 mcg; Omega 3 Fatty Acid 0 g
% Daily Value*: Vitamin A 8%; Vitamin C 50%; Calcium 2%; Iron 6 %; Vitamin D 0%
Ingredients1/2 cup rainbow quinoa 1 cup water 2 ripe, Fresh California Avocados, seeded, peeled and halved 3 cups romaine lettuce, chopped 2 Tbsp. sriracha mayonnaise 2 Tbsp. creamy balsamic vinaigrette 1/2 red bell pepper, diced 1/8 tsp. salt, or to taste 1/8 tsp. pepper, or to taste
- Rinse the quinoa under cold water and drain. Add quinoa and 1 cup water to a small saucepan and bring to a boil. Reduce heat to a simmer, cover and cook for 20 minutes, or until liquid is absorbed. Fluff quinoa with fork.
- Arrange the halved avocados on two plates filled with the romaine lettuce. Fill each avocado with the quinoa.
- Drizzle the top of each avocado with the sriracha mayo and creamy balsamic vinaigrette. Top with a sprinkle of the diced red bell pepper and season with salt and pepper to taste.
Serving Suggestion: Serve on a bed of lettuce and make it a big salad.
*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.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados