Technically, avocado season should be winding down. But those green gems seem to be out in record numbers, and are even on sale in many shop! To take advantage or this late harvest, and imported varieties such as Peruvian avocados that will be available through the fall, I wanted to share this delicious and healthy recipe for stuffed avocados.
Peruvian Stuffed Avocados with Quinoa and Lime-Jalapeño Dressing
In the past, avocados have had an unjust bad rap as a fatty food. In reality, avocados are rich in monounsaturated fat, which has been linked to improved blood cholesterol levels. It may even benefit insulin levels and assist with blood sugar control. As a side note, the extra-virgin olive oil in this stuffed avocado recipe adds an extra dose of monounsaturated fat.
Beyond the healthy fats, avocados are also a great source of fiber, folate, vitamin K, potassium, and have recently been recognized as an excellent source of carotenoid antioxidants. Yes, carotenoids aren’t just in orange foods! Their awesome micro-nutrient profile has earned avocados high ranking status as an anti-inflammatory food. Couple that with the quinoa, sweet potatoes (yams), and other nutrient-dense ingredients in this stuffed avocado recipe, and you have one downright healthy dairy-free meal.
This Peruvian Stuffed Avocados recipe with photo was originally shared with us by the Peruvian Avocado Board.
Special Diet Notes: Peruvian Stuffed Avocados
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.
- 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
- 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
- 2 ripe avocados
- Fresh cilantro leaves
- 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.
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