Avocados and quinoa are some of my all-time favs, and when you mix these two together it’s always a win-win! This recipe was inspired by Meatless Mondays, a movement to get people to push the meat aside and eat a plant based diet once a week. This healthy recipe will make you look like a chef without the all clean-up. It’s super easy and is sure to impress anyone’s taste buds!
First off, you’ll want to make sure to have a medium sized bowl and all the ingredients ready. For instance, the quinoa is cooked and the green bell pepper, carrots and red cabbage are cut up in small bits. Also don’t forget to rinse off the black beans. Once all this is done, put everything in the bowl and mix everything together. Then add two tablespoons of lemon infused olive oil and toss the quinoa mixture together. If you don’t have lemon infused olive oil simply use the juice from one lemon and two tablespoons of olive oil and toss together.
Now the quinoa stuffing mixture is ready, cut each avocado in half and scoop out the pit. Then place each halve on a plate or bowl and fill with the mixture. Once all four avocados are stuffed, place equal amounts of quinoa stuffing mixture on plates or bowls around the avocados. And lastly top with a sprinkle of pink Himalayan sea salt. Bon Appétit!
- 2 avocados
- 1 cup cooked quinoa
- 1 can (15 oz.) low sodium organic black beans
- 1/2 green bell pepper (diced)
- 1 cup of sliced red cabbage
- 1 cup of sliced carrots
- 2 Tbsp lemon infused olive oil
In a medium sized bowl add quinoa, black beans, diced green bell pepper, red cabbage and carrots. Mix together well. Then add lemon infused olive oil and toss all ingredients together. Now, slice avocados in half and scoop out pit. Place each avocado halve on a plate or bowl and stuff with quinoa stuffing mixture. Once all four avocados are stuffed, place equal amounts of quinoa stuffing mixture on plates around the avocados. Top with a sprinkle of pink Himalayan sea salt. Serve and enjoy!
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