Ingredients for Avocados Stuffed With Quinoa Corn And Tomato
- 1 tablespoon olive oil
- 1/2 medium red onion, finely chopped
- 1/2 cup chopped tomatoes
- 2 ripe avocados
- Cooked Quinoa
- Fresh Lime Juice
- Cayenne Pepper
- 1/2 cup corn kernels (fresh or frozen)
- 1/4 teaspoon salt
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How to Make Avocados Stuffed With Quinoa Corn And Tomato
- Finely chop 1/2 medium red onion. In a medium frying pan, sauté the onion in 1 tablespoon olive oil over medium-low heat for 5-7 minutes, until softened and translucent.
- Carefully cut 2 ripe avocados in half lengthwise.
- Use a sharp knife to remove the pit and scoop out the avocado flesh, being careful to keep the avocado skins intact. Discard the pits.
- Roughly chop the avocado flesh. In a medium bowl, combine the chopped avocado with 1/2 cup cooked quinoa, 1/2 cup corn kernels (fresh or frozen), 1/2 cup chopped tomatoes, 1/4 cup chopped cilantro, 2 tablespoons lime juice, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Gently mix to combine.
- Spoon the quinoa mixture into the avocado halves.
- Garnish with extra cilantro and a sprinkle of lime zest (optional). Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
13g
Fat
13g
Carbs
8g
Recipe Tags (Choose a tag and find related recipes!)
Weeknight
30 Minutes Or Less
Time To Make
Course
Main Ingredient
Cuisine
Preparation
Occasion
Low Protein
Lunch
Main Dish
Vegetables
Dinner Party
Vegan
Vegetarian
Grains
Stove Top
South American
Dietary
Low Sodium
Low Cholesterol
Low Calorie
Inexpensive
Healthy 2
Low In Something
Pasta Rice And Grains
Tomatoes
Equipment
Avocado
From Scratch
