As you know, I married a carnivore and I prefer eating vegetarian. He thinks the nutrition theory around kale is a conspiracy and avocados should be left on the tree. However, he really enjoys a plate of wild rockets (arugula) with a squeeze of lemon and EVOO. I’m afraid to tell him arugula has antioxidant benefits and detoxifying power and more. Baby steps. Baby steps. Someday I will let him know that I slip a bit of avocado into his smoothies and the parsley that I garnish his meals with is really curly leaf kale…or not.
This is such a simple recipe and makes a great lunch. You will need:
1 cup cooked quinoa
1/2 cup chopped red pepper
1 cup chopped baby kale or any other kale
handful of pumpkin seeds (I’m using raw)
Place all of the stuffing ingredients in a small bowl.
Stir then set aside.
For the creamy jalapeno lime sauce you will need:
1 cup soaked raw cashews (soaked for at least 2-4 hours)
2-4 tablespoons cilantro
1/4 – 1/3 cup lime juice, to taste
1 clove garlic (not pictured, whoops)
salt to taste
Place the cashews, jalapenos, cilantro, garlic, and lime juice in a blender. Blend until smooth while slowly drizzling in water to make a pourable, but not runny, consistency. Start with 1/4 cup water and add from there.
Cut avocados in half and remove the pit.
Fill the hallow part of the avocado with the quinoa mixture.
Quinoa Stuffed Avocados
Fresh ripe avocados stuffed with quinoa drizzled with jalapeno lime cashew cream.
- 1 cup cooked quinoa
- 1/2 cup chopped red pepper
- 1 cup chopped baby kale or any other kale
- handful of pumpkin seeds I'm using raw
- 2 avocados
- optional: Arugula drizzled with fresh lemon juice and a splash of EVOO for plating
Jalapeno Lime Cashew Cream:
- 1 cup raw cashews soaked for at least 2-4 hours
- 2-4 tablespoons cilantro
- 1/4 - 1/3 cup lime juice to taste
- 1/2 jalapeno
- 1 clove garlic not pictured, whoops
- salt to taste
- 1/4 cup water or more
In a small bowl, stir together quinoa, red pepper, kale, and pumpkin seeds. Set aside. Make the cashew cream by blending cashews, cilantro, lime juice, garlic and salt. Slowly add water while blending until a creamy, smooth. Take care not to make the cream too thin.
Cut avocados in half and remove the pit. Fill with quinoa mixture and drizzle with cashew cream. Serve on a bed of arugula that has been dressed with lemon juice and extra virgin olive oil. Serve immediately because you’d had for your avocados to turn brown. Makes 2-4 servings.