Stuffed California Avocado Quinoa Salad

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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
cups  white corn kernels cut from cob
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
  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
Tbsp.  ground cumin
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



  1. Whisk all ingredients together. Set aside.


  1. 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.


  1. 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.

Chef Monica May, Nickel Diner, Los Angeles, CA

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