Stuffed California Avocado Quinoa Salad
Ingredients12 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
- 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.
*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