Please note that the Prep time is hands on time only. You will want to allow at least one hour for chilling. The quinoa can even be made a day in advance.
Author: Peruvian Avocado Board
Recipe type: Entree
Cuisine: Spanish
Serves: 4 servings
Ingredients
Quinoa Salad:
1 cup water
¾ cup quinoa
¼ cup fresh corn kernels
¼ cup diced tomato
¼ cup cooked, diced sweet potatoes or yams
3 tablespoons minced red onion
Lime-Jalapeño Dressing:
¼ cup extra-virgin olive oil
3 tablespoons lime juice
3 tablespoons fresh cilantro leaves
1 teaspoon sugar (or sweetener of choice)
½ teaspoon salt
½ jalapeño pepper, stemmed and seeded
For Stuffing:
2 ripe avocados
Fresh cilantro leaves
Instructions
Bring water to a boil in a small saucepan.
Rinse quinoa in a fine mesh sieve and add to pot.
Cook, covered, over low heat for 12 minutes.
Remove from heat and let stand for 10 minutes, then fluff with a fork and transfer to a medium bowl.
Add corn, tomato, yams and onion to bowl and mix well.
Puree all dressing ingredients in a small food processor or blender and stir into salad.
Cover and chill for at least 1 hour.
Cut avocados in half and remove pits.
Place avocado halves on 4 small plates and top with quinoa salad.
Garnish with cilantro leaves.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/peruvian-vegetarian-stuffed-avocado