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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.