Low Sodium Stuffed Avocado with Quinoa and Black Beans
Satisfy your taste buds with this vibrant and nutrient-packed Low Sodium Stuffed Avocado with Quinoa and Black Beans. Perfect for health-conscious food lovers, this recipe combines creamy avocado "bowls" filled with a wholesome medley of fluffy quinoa, protein-rich no-salt-added black beans, juicy cherry tomatoes, and crisp bell pepper. The zesty lime juice and earthy notes of ground cumin add a refreshing, bold flavor to every bite, while fresh cilantro lends a burst of herbaceous aroma. This heart-healthy dish is easy to prepare in just 30 minutes, making it an ideal choice for a light lunch, side dish, or even a meatless dinner option. Completely customizable, it’s a delicious way to stay on track with a low-sodium diet without sacrificing flavor.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 whole Avocados
- 1 cup Quinoa
- 1 cup No-salt-added black beans, canned
- 1 cup Cherry tomatoes
- 0.5 whole Red bell pepper
- 0.25 whole Red onion
- 0.25 cup Fresh cilantro leaves
- 1 tablespoon Lime juice
- 0.5 teaspoon Ground cumin
- 1 teaspoon Olive oil
- 0.25 teaspoon Freshly ground black pepper
Instructions
Rinse the quinoa under cold water using a fine-mesh strainer. Cook the quinoa according to package instructions (typically 1 cup of quinoa to 2 cups of water, simmered until the water is absorbed and the quinoa is fluffy). Once cooked, set it aside to cool slightly.
While the quinoa is cooking, halve the avocados and carefully remove the pits. Use a spoon to gently scoop out a portion of the flesh, leaving a 1/4-inch layer inside the skin to create a sturdy 'bowl.' Dice the removed avocado flesh and set it aside.
Rinse and drain the no-salt-added black beans thoroughly. Quarter the cherry tomatoes, dice the red bell pepper and red onion finely, and chop the fresh cilantro leaves.
In a large mixing bowl, combine the cooked quinoa, black beans, diced avocado, cherry tomatoes, red bell pepper, red onion, and cilantro. Add the lime juice, ground cumin, olive oil, and freshly ground black pepper. Stir the mixture gently to combine, ensuring the avocado pieces remain intact.
Scoop the quinoa and black bean mixture into the hollowed-out avocado halves, evenly dividing the filling among them.
Serve immediately as a light main dish or side. Optionally, garnish with additional cilantro leaves or a lime wedge for extra flavor.
Nutrition Facts
Calories |
1628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.3 g | 111% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1244 mg | 54% | |
| Total Carbohydrate | 178.2 g | 65% | |
| Dietary Fiber | 44.4 g | 159% | |
| Total Sugars | 10.7 g | ||
| Protein | 48.9 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 225 mg | 17% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 3363 mg | 72% | |
*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.
