Avocados Stuffed With Quinoa Corn And Tomato Recipes
AVOCADOS STUFFED WITH QUINOA, CORN AND TOMATO
From the Vegetarian Passport Cookbook, this recipe is another delicious way to add quinoa to your diet.
Provided by Dreamer in Ontario
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a frying pan, saute the chopped onion in the olive oil on medium-low heat until the onion is translucent.
- Carefully cut the avocados in half lengthwise.
- Use a sharp knife to remove the pit and pulp, keeping the shells intact and discard the pits.
- Chop the flesh and combine with the other ingredients, including the cooked onion.
- Fill avocado halves with filling and serve.
Nutrition Facts : Calories 271.7, Fat 19.2, SaturatedFat 2.6, Sodium 13.9, Carbohydrate 24.4, Fiber 9.2, Sugar 3.4, Protein 4.9
AVOCADO TOMATO SALAD WITH QUINOA
A fresh, light, and healthy salad, delicious to eat and pretty to look at! You can add your favorite salad veggies and create your own twist. This has become my favorite way to eat quinoa. Adjust ingredients as desired to suit your taste.
Provided by Marlene Lewis
Time 15m
Yield 4
Number Of Ingredients 11
Steps:
- Combine tomatoes, avocados, celery, green onions, cooked quinoa, and cilantro for salad in a bowl.
- Mix lemon juice, agave, soy sauce, salt, and pepper together in a small bowl. Pour over salad and toss to coat.
- Serve immediately or store in the refrigerator for up to 48 hours. After that the avocados get a bit mushy!
Nutrition Facts : Calories 208.3 calories, Carbohydrate 18.7 g, Fat 15.2 g, Fiber 9.1 g, Protein 3.9 g, SaturatedFat 2.2 g, Sodium 76.6 mg, Sugar 5.4 g
BAKED STUFFED AVOCADOS WITH QUINOA, TOMATOES AND FETA
Make and share this Baked Stuffed Avocados With Quinoa, Tomatoes and Feta recipe from Food.com.
Provided by Glori-B
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375.
- Cook 1 cup of quinoa in 2 cups of water, or according to your package directions.
- Slice avocado in half, remove pit and cut the avocado criss-cross (be careful not to cut through the skin) and then remove avocado pieces and set aside in large bowl. Retain skins. Set aside.
- Dice tomato, add to avocado. Gently stir to combine.
- When finished cooking, add quinoa to avocado and tomato. Gently stir to combine.
- Mound avocado, tomato, quinoa mix into avocado shells. Top with feta cheese. Bake 12 minutes / until feta is melted.
- Serve hot. Salt and pepper to taste.
Nutrition Facts : Calories 376.3, Fat 24.6, SaturatedFat 7.8, Cholesterol 33.4, Sodium 433.6, Carbohydrate 31, Fiber 9.7, Sugar 3, Protein 11.7
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