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
Nutritional Highlights (per serving)
|2||ripe, Fresh California Avocados, seeded, peeled and halved|
|3||cups||romaine lettuce, chopped|
|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|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- 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.
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%