Avocadosstuffedwithquinoacornandtomato Recipes

AVOCADOS STUFFED WITH QUINOA, CORN AND TOMATO

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.

QUINOA SALAD WITH TOMATO AND AVOCADO

Steps:

• Put all dressing ingredients in a small jar and shake it until creamy.
• To assemble the salad, carefully mix all ingredients in a large bowl. Add the dressing and continue mixing until everything is evenly coated.

AVOCADO TOMATO SALAD WITH QUINOA

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!

BAKED STUFFED AVOCADOS WITH QUINOA, TOMATOES AND FETA

Steps:

• Preheat oven to 375.
• Cook 1 cup of quinoa in 2 cups of water, or according to your package directions.
• Slice avocado in half, remove pit and cut the avocado criss-cross (be careful not to cut through the skin) and then remove avocado pieces and set aside in large bowl. Retain skins. Set aside.
• Dice tomato, add to avocado. Gently stir to combine.
• When finished cooking, add quinoa to avocado and tomato. Gently stir to combine.
• Mound avocado, tomato, quinoa mix into avocado shells. Top with feta cheese. Bake 12 minutes / until feta is melted.
• Serve hot. Salt and pepper to taste.