Avocadosstuffedwithquinoacornandtomato 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

AVOCADOS STUFFED WITH SHRIMP RéMOULADE

Avocados Stuffed With Shrimp Rémoulade image

Saveur Magazine, February 2002. Had this for lunch at my friend Judy's house and it was wonderful! She marinated it overnight. I liked the taste of the horseradish with the mustard - WOW!

Provided by Manami

Categories Vegetable

Time 20m

Yield 8 serving(s)

Number Of Ingredients 18

Ingredients

1 lemon
1 egg
1/4 cup creole mustard
1/4 cup prepared horseradish
salt
1 teaspoon paprika
1 cup olive oil
1/4 cup white vinegar
2 garlic cloves, peeled and minced
2 sprigs parsley, leaves chopped
1 small celery rib, trimmed and chopped
1 shallot, peeled and finely chopped
1 bay leaf
2 teaspoons Worcestershire sauce
6 dashes Tabasco sauce
1 lb medium shrimp, peeled and deveined
8 leaves romaine lettuce
4 small Hass avocadoes, halved, seeded, and peeled

Steps:

Using a paring knife, trim rind off lemon in wide strips, then cut lemon in half and squeeze juice into a small bowl.
Set rind and juice aside.
Whisk together egg, mustard, horseradish, 1 teaspoons salt, and paprika in a medium mixing bowl.
Gradually add oil in a slow, steady stream, while whisking constantly, until oil is incorporated and mixture is emulsified.
Stir in vinegar, garlic, parsley, celery, shallots, bay leaf, worcestershire, and the reserved lemon rind and juice.
Add Tabasco to taste, cover with plastic wrap, and refrigerate rémoulade for at least 6 hours or overnight.
Remove and discard lemon rind and bay leaf.
Bring a medium pot of salted water to a boil over high heat.
Add shrimp and cook until they begin to float and are just cooked through, 3-5 minutes.
Drain, then plunge into a large bowl of ice water to chill, and drain again.
Add shrimp to rémoulade.
Divide romaine leaves among eight chilled salad plates, then rest an avocado half, cut side up, on lettuce, and spoon shrimp and rémoulade over each.
Serve with sliced French bread, if you like.

Nutrition Facts : Calories 471.7, Fat 42.3, SaturatedFat 6, Cholesterol 112.8, Sodium 230.3, Carbohydrate 12.4, Fiber 7.3, Sugar 1.4, Protein 14.8

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