Low Fat Stuffed Avocado with Quinoa and Black Beans
Elevate your healthy eating game with this Low Fat Stuffed Avocado with Quinoa and Black Beans recipe, a vibrant and nutrient-packed dish that's as satisfying as it is wholesome! Perfect for meal prepping or impressing dinner guests, this recipe features creamy avocado halves stuffed with a zesty mixture of protein-rich quinoa, hearty black beans, and fresh, flavorful ingredients like cherry tomatoes, red onion, and cilantro. With a dash of lime juice and smoky spices like cumin and paprika, each bite is a refreshing explosion of flavor. Quick and easy to prepare in just 25 minutes, these stuffed avocados make an ideal low-fat vegetarian entrée or a colorful side dish, all while being gluten-free and bursting with plant-based goodness. Whether you're aiming for a nutritious meal or catering to a crowd, this recipe delivers on taste, health, and visual appeal.
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Recipe Information
Ingredients
- 2 whole Avocados
- 0.5 cup Quinoa
- 1 cup Water
- 0.5 cup Black beans
- 0.5 cup Cherry tomatoes
- 0.25 cup Red onion
- 2 tablespoons Fresh cilantro
- 1 tablespoon Lime juice
- 0.5 teaspoon Ground cumin
- 0.25 teaspoon Paprika
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Rinse the quinoa under cold water in a fine mesh strainer.
In a small pot, combine the quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes, or until the quinoa is tender and the water is absorbed. Remove from heat and let it cool slightly.
While the quinoa cooks, rinse and drain the black beans, and dice the cherry tomatoes and red onion into small pieces.
Finely chop the fresh cilantro leaves and set aside.
In a medium mixing bowl, combine the cooked quinoa, black beans, cherry tomatoes, red onion, and cilantro.
Add the lime juice, ground cumin, paprika, salt, and black pepper to the quinoa mixture. Stir well to combine all the flavors.
Slice the avocados in half lengthwise and remove the pits. Using a spoon, gently scoop out a small portion of the flesh to create a larger cavity for the filling. Reserve the scooped avocado for another use or mix it into the quinoa filling.
Spoon the quinoa and black bean mixture generously into each avocado half, mounding it slightly if needed.
Serve immediately as a nutritious entrée or side dish. If desired, garnish with an extra sprinkle of cilantro or a squeeze of fresh lime juice.
Nutrition Facts
Calories |
1053 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.3 g | 84% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1516 mg | 66% | |
| Total Carbohydrate | 103.2 g | 38% | |
| Dietary Fiber | 33.3 g | 119% | |
| Total Sugars | 7.0 g | ||
| Protein | 26.6 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 157 mg | 12% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 2364 mg | 50% | |
*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.
