Stuffed California Avocado Quinoa Salad
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Ingredients
Serves:
12
| 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 |
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
Instructions
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.
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