Avocados Stuffed with Quinoa Corn and Tomato
Elevate your mealtime with these vibrant and nutritious Avocados Stuffed with Quinoa, Corn, and Tomato! This easy yet impressive recipe combines creamy avocados with a colorful medley of fluffy quinoa, juicy cherry tomatoes, sweet corn kernels, and fresh cilantro, all lightly dressed in olive oil and zesty lime juice. Packed with plant-based protein and bursting with fresh flavors, this dish makes a perfect appetizer, light lunch, or side dish. Ready in just 30 minutes, it’s a delightful balance of textures and flavors that’s sure to impress family and guests alike. Whether served as-is or with a kick of optional hot sauce, these stuffed avocados are a visually stunning, healthy, and satisfying choice for any occasion.
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Recipe Information
Ingredients
- 2 whole Avocados
- 1 cup Quinoa
- 2 cups Water
- 1 cup Corn kernels (fresh, frozen, or canned)
- 1 cup Cherry tomatoes
- 0.25 cup Cilantro (chopped)
- 2 tablespoons Olive oil
- 1 tablespoon Lime juice
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.25 teaspoons Hot sauce (optional)
Instructions
Rinse the quinoa under cold water using a fine-mesh strainer.
In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is tender and the water is absorbed. Remove from heat and fluff with a fork. Allow it to cool slightly.
While the quinoa is cooking, prepare the other ingredients. Cut the cherry tomatoes into quarters and chop the cilantro.
If using fresh corn, cook it by boiling for 2-3 minutes, then cut the kernels off the cob. If using frozen or canned corn, skip directly to the next step.
In a large mixing bowl, combine the cooked quinoa, corn kernels, cherry tomatoes, and cilantro.
Drizzle the olive oil and lime juice over the mixture. Add the salt, black pepper, and optional hot sauce for a bit of heat. Mix well to combine.
Cut the avocados in half lengthwise and remove the pits. Scoop out a small amount of the flesh from each half to create a larger cavity for the filling (you can save the extra avocado for another use).
Fill each avocado half with the quinoa mixture, pressing it gently to make it compact.
Serve immediately and enjoy! Optionally, garnish with additional cilantro or a sprinkle of chili flakes.
Nutrition Facts
Calories |
279 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.3 g | 25% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 272 mg | 12% | |
| Total Carbohydrate | 25.8 g | 9% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 4.1 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 39 mg | 3% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 667 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
