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Lunch
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Beans, Corn, and Quinoa Stuffed Avocados

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35min

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4 servings

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These delightful Beans, Corn, and Quinoa Stuffed Avocados are a nutritious and flavorful vegan dish that's perfect for a light lunch or a satisfying snack. Creamy avocado halves are filled with a zesty mixture of black beans, sweet corn, fluffy quinoa, and fresh herbs, creating a colorful and protein-packed meal that's sure to impress.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
12 g
3 g
Allergen Content

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Ingredients

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Steps

Read instructions and get ready to cook

1
Cook the quinoa

Rinse the quinoa under cold water. In a small pot, bring 1 cup of water to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and set aside to cool.

2
Prepare the vegetables

Finely chop the red onion. Roughly chop the cilantro leaves.

3
Rinse and drain the beans

Rinse the canned black beans under cold water and drain well.

4
Make the filling

In a large bowl, combine the cooked quinoa, drained black beans, corn, chopped red onion, olive oil, juice of 1 lime, cumin, salt, and black pepper. Mix well.

5
Prepare the avocados

Cut the avocados in half lengthwise and remove the pits. Scoop out some of the avocado flesh to create a larger cavity for the filling.

6
Stuff the avocados

Spoon the quinoa and bean mixture into the avocado halves, pressing gently to fill the cavities. Garnish with chopped cilantro.

7
Serve

Serve the Beans, Corn, and Quinoa Stuffed Avocados immediately, enjoying the combination of creamy avocado and zesty filling.

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