Avocados Stuffed With Quinoa Corn And Tomato Recipes

AVOCADOS STUFFED WITH QUINOA, CORN AND TOMATO

Avocados Stuffed With Quinoa, Corn and Tomato image

From the Vegetarian Passport Cookbook, this recipe is another delicious way to add quinoa to your diet.

Provided by Dreamer in Ontario

Categories Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
1 onion, finely chopped
1 large ripe tomatoes, chopped
2 avocados
1 cup cooked quinoa or 1 cup amaranth
2 tablespoons fresh lime juice
1 dash cayenne pepper
2 tablespoons cooked corn
salt, to taste

Steps:

In a frying pan, saute the chopped onion in the olive oil on medium-low heat until the onion is translucent.
Carefully cut the avocados in half lengthwise.
Use a sharp knife to remove the pit and pulp, keeping the shells intact and discard the pits.
Chop the flesh and combine with the other ingredients, including the cooked onion.
Fill avocado halves with filling and serve.

Nutrition Facts : Calories 271.7, Fat 19.2, SaturatedFat 2.6, Sodium 13.9, Carbohydrate 24.4, Fiber 9.2, Sugar 3.4, Protein 4.9

TOMATO & AVOCADO SANDWICHES

Tomato & Avocado Sandwiches image

I'm a vegetarian, and this is a tasty, quick and healthy lunch I could eat for every meal. At my house, we call these sandwiches HATS: hummus, avocado, tomato and shallots. These are ingredients I almost always have on hand. -Sarah Jaraha, Moorestown, New Jersey

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 2 servings.

Number Of Ingredients 5

Ingredients

1/2 medium ripe avocado, peeled and mashed
4 slices whole wheat bread, toasted
1 medium tomato, sliced
2 tablespoons finely chopped shallot
1/4 cup hummus

Steps:

Spread avocado over 2 slices of toast. Top with tomato and shallot. Spread hummus over remaining toast slices; place on top of avocado toast, facedown on top of tomato layer.

Nutrition Facts : Calories 278 calories, Fat 11g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 379mg sodium, Carbohydrate 35g carbohydrate (6g sugars, Fiber 9g fiber), Protein 11g protein. Diabetic Exchanges

AVOCADO TOMATO SALAD WITH QUINOA

Avocado Tomato Salad with Quinoa image

A fresh, light, and healthy salad, delicious to eat and pretty to look at! You can add your favorite salad veggies and create your own twist. This has become my favorite way to eat quinoa. Adjust ingredients as desired to suit your taste.

Provided by Marlene Lewis

Time 15m

Yield 4

Number Of Ingredients 11

Ingredients

Salad:
3 medium tomatoes, chopped
2 medium avocados, chopped
3 stalks celery, diced
4 stalks green onions, diced
¼ cup cooked quinoa, or more to taste
3 tablespoons chopped fresh cilantro, or more to taste
2 tablespoons lemon juice
1 teaspoon agave syrup
½ teaspoon soy sauce
salt and ground black pepper to taste

Steps:

Combine tomatoes, avocados, celery, green onions, cooked quinoa, and cilantro for salad in a bowl.
Mix lemon juice, agave, soy sauce, salt, and pepper together in a small bowl. Pour over salad and toss to coat.
Serve immediately or store in the refrigerator for up to 48 hours. After that the avocados get a bit mushy!

Nutrition Facts : Calories 208.3 calories, Carbohydrate 18.7 g, Fat 15.2 g, Fiber 9.1 g, Protein 3.9 g, SaturatedFat 2.2 g, Sodium 76.6 mg, Sugar 5.4 g

TOMATO-STUFFED AVOCADOS

Tomato-Stuffed Avocados image

Karol Chandler-Ezell of Nacogdoches, Texas begins her meal with the very attractive and tasty Tomato Stuffed Avocados. They are packed with chopped tomatoes, onions and lots of basil flavor.

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

2 plum tomatoes, seeded and chopped
3/4 cup thinly sliced red onion, quartered
1 teaspoon julienned fresh basil leaves
1/2 teaspoon salt
1/4 teaspoon pepper
2 medium ripe avocados, halved and pitted
2 teaspoons lime juice

Steps:

In a large bowl, gently toss the tomatoes, onion, basil, salt and pepper. Spoon into avocado halves; drizzle with lime juice.

Nutrition Facts :

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Heat 1 tablespoon of the olive oil in a medium sauce pan over medium-low heat. Add the onions and cook, stirring frequently, until soft and translucent, about 5 minutes.
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