Quinoa Stuffed Avocados Recipe

Quinoa Stuffed Avocados Recipe


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


  1. 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
  2. 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.
  3. 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
  4. 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.
  5. Scoop about ½ a cup of the quinoa mixture into each avocado, more if you can fit it.
  6. Finish with a little cilantro ‘sour cream’ and some chopped cilantro and serve.
  7. Enjoy!

Thanks to Sarah for sharing this recipe!

Quinoa Stuffed Avocados Nutritional Facts

Nutrition Facts
Serving Size 1
Servings Per Container 1

Amount Per Serving
Calories 238 Calories from Fat 130.5
% Daily Value*
Total Fat 14.5g 22%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 10.1mg 0%
Total Carbohydrate 42g 14%
Dietary Fiber 7.8g 31%
Sugars g
Protein 8.3g 17%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


  1. What do I do with this cashew mixture thing I’ve put in the fridge to cool?

    • I see how that can be confusing, sorry for not being more clear about that. The cashews are for the cilantro sour cream you see on in the pic. Once the cashews have soaked for the recommended time, place them in the blender with the water, apple cider vinegar, agave and salt and blend. Add the cilantro in and blend for about 10-15 seconds. Assemble the quinoa stuffed avocados and then put a blob of the ‘sour cream like mixture’ on top and garnish with more cilantro. I will add this to the recipe so there is no more further confusion.

      Let me know if you have any more questions :)

      • Ah I see! Yeah I was wondering what this cilantro sour cream was. I just chopped up cilantro and added it to sour cream haha.

        • haha I have never tried it with actual sour cream but doesn’t sound that bad if in more of a hurry. How did it taste with actual sour cream?

  2. Absolutely delicious. :-)
    Thanks for the recipe!

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