Recipe details
Lunch
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Beans, Corn, and Quinoa Stuffed Avocados
35min
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
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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.
Prepare the vegetables
Finely chop the red onion. Roughly chop the cilantro leaves.
Rinse and drain the beans
Rinse the canned black beans under cold water and drain well.
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.
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.
Stuff the avocados
Spoon the quinoa and bean mixture into the avocado halves, pressing gently to fill the cavities. Garnish with chopped cilantro.
Serve
Serve the Beans, Corn, and Quinoa Stuffed Avocados immediately, enjoying the combination of creamy avocado and zesty filling.
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