Stuffed California Avocado Quinoa Salad
|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|
|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|
|2 1/4||tsp.||ground black pepper|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- Whisk all ingredients together. Set aside.
- 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.
- 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.