Healthy Peruvian Stuffed Avocados
Prep time
Cook time
Total time
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.
Recipe type: Entree
Cuisine: Spanish
Serves: 4 servings
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
  1. Bring water to a boil in a small saucepan.
  2. Rinse quinoa in a fine mesh sieve and add to pot.
  3. Cook, covered, over low heat for 12 minutes.
  4. Remove from heat and let stand for 10 minutes, then fluff with a fork and transfer to a medium bowl.
  5. Add corn, tomato, yams and onion to bowl and mix well.
  6. Puree all dressing ingredients in a small food processor or blender and stir into salad.
  7. Cover and chill for at least 1 hour.
  8. Cut avocados in half and remove pits.
  9. Place avocado halves on 4 small plates and top with quinoa salad.
  10. Garnish with cilantro leaves.
Recipe by Go Dairy Free at