I love simple protein meals with a lot of flavor. I made this Quinoa Stuffed Avocados Recipe for lunch the other day and thought they would be perfect to share with you for a protein vegetarian alternative. You can serve them as a snack or for lunch or with dinner and add as much or as little spice as you’d like.
The great thing about these Quinoa Stuffed Avocados is you can add or remove any ingredient. It’s a great dish to tailor to your taste.
This meal packs a nutritional punch with the high protein quinoa to the silky, smooth healthy fat of the avocados, it is incredibly delicious. This is a great meal or snack that you need to try if you haven’t already
Never heard of Quinoa before? Find out more in the article What is Quinoa
- Spiced Quinoa
- Avocados (hass preferred)
- ½ cup quinoa
- 1 can black beans (rinsed)
- ½ chopped red pepper
- ½ cup corn
- ½ chopped red onion
- 1 tbsp taco seasoning
- ¼ cup chopped cilantro + some for garnish
Cilantro ‘sour cream’
- 1 cup cashews soaked for at least two hours
- 2 tbsp cilantro
- 1 tsp apple cider vinegar
- 1 tsp agave (if you want it sweeter)
- dash of salt
- Start by rinsing your quinoa well and then place it in a sauce pan and toast for about two minutes until you can smell toasty quinoa.’ Add 1 cup of water or vegetable broth and bring to boil. Once boiling, reduce heat to simmer and cover. If you want To get fluffy quinoa, it is really important that you do not stir it, just keep a close eye on it
- Chop the red onion and red pepper and add all the ingredients, minus the quinoa, in a bowl and mix well with the taco seasoning. Once the quinoa is finished and has cooled, add it to the vegetable mixture.
Put the mixture in the refrigerator to cool.
- Drain the cashews and place them in a blender. Add ¼ cup water, apple cider vinegar, agave, and salt and blend. You may want to add more water until the mixture is silky and smooth but I recommend doing so a little at a time. Once the consistency you want, pour into a bowl and place in the refrigerator to cool
- To assemble the avocados, begin by cutting them in half, removing the skin and the pit. I also scooped out part of the avocado to make a little room for more stuffing.
- Scoop about ½ a cup of the quinoa mixture into each avocado, more if you can fit it.
- Finish with a little cilantro ‘sour cream’ and some chopped cilantro and serve.
Thanks to Sarah for sharing this recipe!