Avocados Stuffed With Quinoa Corn And Tomato Recipes

AVOCADO TOMATO SALAD WITH QUINOA

Avocado Tomato Salad with Quinoa image

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

Ingredients

Salad:
3 medium tomatoes, chopped
2 medium avocados, chopped
3 stalks celery, diced
4 stalks green onions, diced
¼ cup cooked quinoa, or more to taste
3 tablespoons chopped fresh cilantro, or more to taste
2 tablespoons lemon juice
1 teaspoon agave syrup
½ teaspoon soy sauce
salt and ground black pepper to taste

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

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Heat 1 tablespoon of the olive oil in a medium sauce pan over medium-low heat. Add the onions and cook, stirring frequently, until soft and translucent, about 5 minutes.
Add the quinoa to the onions and continue cooking, stirring constantly, for 3-4 minutes. Add the vegetable broth and stir in 1/2 teaspoon salt. Turn the heat up to high and bring to a boil. Cover the pan tightly with a lid, turn the heat down to low and simmer for 17 to 20 minutes, or until liquid is absorbed and quinoa is cooked. Transfer the cooked quinoa to a mixing bowl and chill in the refrigerator.
When the quinoa is cool, add the remaining tablespoon of olive oil, tomatoes, corn, scallions, jalapeno, cilantro, remaining 1/2 teaspoon salt and lime juice. Taste and adjust seasoning if necessary. Right before serving, scatter the avocado chunks over top.
Note: The quinoa will cling to the avocado, so it's best to scatter it over top rather than mix it in. Also, be very careful when chopping jalapeño peppers. The juices and seeds can irritate your skin so it's a good idea to wear gloves; at the very least, keep your hands away from your eyes and wash them well when done.

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