Avocados Stuffed With Quinoa Corn And Tomato Recipe

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

How to Make Avocados Stuffed With Quinoa Corn And Tomato

1. 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.
2. Carefully cut 2 ripe avocados in half lengthwise.
3. 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.
4. 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.
5. Spoon the quinoa mixture into the avocado halves.
6. Garnish with extra cilantro and a sprinkle of lime zest (optional). Serve immediately and enjoy!