Quinoa-Stuffed Avocados Recipe

IngredientsQuinoa Salad

• 1 cup water
• 3/4 cup quinoa
• 1/4 cup fresh corn kernels
• 1/4 cup diced tomato
• 1/4 cup cooked, diced yams
• 3 tablespoons minced red onion
Lime-Jalapeño Dressing

• 1/4 cup olive oil
• 3 tablespoons lime juice
• 3 tablespoons fresh cilantro leaves
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 jalapeño pepper, stemmed and seeded
• 2 ripe Peruvian avocados
• Fresh cilantro leaves
Preparation

1. Bring water to a boil in a small saucepan. Rinse quinoa in a fine mesh sieve and add to pot. Cook, covered, over low heat for 12 minutes.
2. Remove from heat and let stand for 10 minutes, then fluff with a fork and transfer to a medium bowl.
3. Add corn, tomato, yams and onion to bowl and mix well. Puree all dressing ingredients in a small food processor or blender and stir into salad. Cover and chill for at least 1 hour.
4. Cut avocados in half and remove pits. Place avocado halves on 4 small plates and top with quinoa salad. Garnish with cilantro leaves.
Serves Makes 4 servings
Preparation Time: 20 minutes
Total Time: At least 1 hour
Compliments Of Peruvian Avocados


Avocado Nutrition Facts

1 medium avocado Calories 50 Total Fat 4.5g Potassium 140mg total Carbo-hydrate 3g Dietary Fiber 1g Protein 1g Vitamin C 4% Iron 2%


quinoa cooked Nutrition Facts

Serving size 1 cup 185g Calories 222 sodium 13mg total Carbo-hydrate 39g Protein 8g Calcium 3% Iron 15%


• Anti-Hunger Advocates Put Pressure on Lawmakers Over Food Stamp Bill

• First lady hosts summit on food marketing

• The Food Loft seeks to become a hub for Boston's culinary-tech startups