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You are here: Home / Recipes / Healthy / Quinoa Stuffed Avocados

Quinoa Stuffed Avocados

March 29, 2017 Updated May 22, 2018 2 Comments

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I have been anxious to make and post this recipe for quinoa stuffed avocados.  This recipe gives you the healthy fats found in avocados and protein from the quinoa.  Along with kale, red peppers and a fabulous jalapeno lime dressing made from soaked and blended cashews, this recipe is healthy from the inside out.
Quinoa stuffed avocados are one of my favorite lunches.

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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
2 avocados
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
1/2 jalapeno
1 clove garlic (not pictured, whoops)
salt to taste
water

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.

 

Blend until very smooth and creamy.  I was eating this with a spoon it was so delicious.

 

Cut avocados in half and remove the pit.

Carefully remove from outer shell.

Fill the hallow part of the avocado with the quinoa mixture.

 

Drizzle with cashew cream (I doused more than drizzled to be honest).  I like to serve the avocado on a bed of wild rockets (baby arugula) drizzled with olive oil and a squeeze of lemon, salt and pepper.  I love the peppery arugula combined with the stuffed avocado.  It creates the perfect bite and adds another healthy element that is full of flavor.

 

Here’s to our health.

 

5 from 2 votes
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Quinoa Stuffed Avocados

Fresh ripe avocados stuffed with quinoa drizzled with jalapeno lime cashew cream.

Course Dinner, lunch, Side Dish
Cuisine American
Keyword Quinoa Stuffed Avocados
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Calories 501 kcal
Author Janet Barton

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
Nutrition Facts
Quinoa Stuffed Avocados
Amount Per Serving (4 g)
Calories 501 Calories from Fat 290
% Daily Value*
Fat 32.2g50%
Saturated Fat 6.4g32%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg0%
Sodium 20mg1%
Potassium 0mg0%
Carbohydrates 46.5g16%
Fiber 11g44%
Sugar 2.4g3%
Protein 12.4g25%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 0mg0%
Iron 0mg0%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

 

 

 

 

 

 

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Filed Under: Healthy, Salads, Vegan, Vegetarian Tagged With: healthy, Salads, vegan, vegetarian

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Comments

  1. Tann says

    March 5, 2020 at 4:06 pm

    5 stars
    Makes the perfect lunch!! The quinoa and Kale stay good in the refrigerator for a few days, i just made a big batch to eat from throughout the week! Just need to slice an avocado!

    Reply
  2. Unknown says

    March 29, 2017 at 4:36 am

    Looks amazing …thank you!

    Reply

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Hi I'm Janet and this is where I share my delicious made-from-scratch seasonal recipes that I make at home for my family every day.

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