Quinoa Stuffed Avocados

3 Delicious Stuffed Avocado Recipes

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Quinoa Stuffed Avocados

Many people are turned off by the green, mushiness of avocados. Despite their sometimes yucky appearance, avocados really are a delicious superfood. Full of nutrients and healthy fats, avocados are a great addition to a healthy diet. Check out these yummy recipes to create a unique meal with avocados.

Tomato Salad-Stuffed Avocados

This recipe is courtesy of Taste of Home.

Ingredients:

2 small tomatoes, chopped
2/3 cup crumbled feta cheese
1/3 cup chopped red onion
2 tablespoons red wine vinegar
1 teaspoon minced fresh oregano or ¼ teaspoon dried oregano
1/8 teaspoon pepper
2 medium ripe avocados, halved pitted and peeled.

Directions: In a small bowl, combine the first nine ingredients. Spoon into avocado halves. Serve immediately.

Quinoa Stuffed Avocados

This recipe is courtesy of The Lean Clean Eating Machine.

Ingredients:

2 cups Texas Caviar (see recipe below, there is no actual caviar)
1 cup dry quinoa; soaked and rinsed
2 cups vegetable broth
1 ripe avocado
1 lime, juiced
¼ cup fresh cilantro; chopped

Instructions:

In a medium saucepan, bring vegetable broth to a boil. Add in rinsed quinoa and bring mixture back up to a boil. Cover saucepan and turn heat to low. Cook for 15 minutes or until all of liquid is absorbed. When finished, remove from heat, remove lid, stir, and set aside to cool. You want quinoa to cool to room temperature prior to using.

Prepare Texas Caviar (see recipe below)

When quinoa is cooled to room temperature, place in large mixing bowl and mix in 2 cups of Texas Caviar – be sure to include some dressing and stir thoroughly.

Cut ripe avocado in half, remove pit carefully. Use a large spoon to remove the entire avocado half in one piece. Coat avocado halves with lime juice to prevent browning. Fill avocado halves with quinoa mixture, drizzling Texas Caviar dressing on top.

Texas Caviar

(courtesy of The Lean Clean Eating Machine)

Ingredients:

1 can black beans (rinsed)
1 can black eye peas (rinsed)
1 can (or package of frozen) corn
1 jalapeno (seeded and diced)
1 red or green pepper (seeded and diced)
½ cup cherry or grape tomatoes (quartered)
¼ cup green onions
¼ cup red onion
½ cup fresh cilantro

Dressing:

2 limes juiced
¼ cup extra virgin olive oil
¼ cup red wine vinegar
2 cloves garlic, minced
1 tablespoon + 1 teaspoon ground cumin
Salt and pepper to taste.

Instructions:

In a large bowl, combine black beans, black eyed peas, corn and veggies.

In a smaller bowl, whisk together lime juice, olive oil and red wine vinegar. Add in cumin garlic and salt and pepper to taste. Whisk together.

Pour dressing over beans and veggies. Cover and allow to sit 30 minutes prior to serving.

Paleo Stuffed Avocados with Creamy Cilantro Lime Sauce

This recipe is courtesy of Fed&Fit.

Ingredients:

1 lb Chicken breast
4 Medium-Sized Avocados
1 can {~14 fl oz) Full-Fat Coconut Milk
½ tablespoon Cumin
½ tablespoon Chili Powder {light chili powder if you can find it}
2 teaspoon Kosher Salt
1 teaspoon Black Pepper
½ cup Chopped Cilantro
4 Small Limes Juiced

Directions:

Sautee 4 cloves of garlic with about 1 tablespoon olive oil over medium/high heat in a wide-base pan with a fitting lid. Once the garlic is browned, either leave in pan or scoop out and discard {leaving behind the now flavored olive oil}.

Wash, dry, and season the chicken breast with a pinch of kosher salt. Sautee each side in the seasoned olive oil over medium/high heat for about 2 minutes. Cover the chicken breast with chicken stock, put the lid on the pan, and simmer for about 20 minutes. Remove the chicken from the pan and place in a bowl. Shred using two forks or a stand mixer.

Preheat your oven to 400 F and line a baking sheet with foil or parchment paper.

Add the cumin, chili powder, 1 tsp of kosher salt, and the black pepper to the shredded chicken. Stir it together.

Halve and de-seed four avocados. Lay them out on a parchment paper or aluminum foil lined baking sheet. Stuff each avocado half with the chicken then bake for about 5 minutes at 400 F.

For the cream sauce, stir one can of full-fat coconut milk with the lime juice and cilantro.

After the avocados are finished, pull out of the oven, plate, and drizzle with cream sauce.


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