Soy-Free Stuffed Avocado with Quinoa and Black Beans
Discover a wholesome and vibrant dish with this Soy-Free Stuffed Avocado recipe featuring quinoa and black beans. Perfect for those seeking a healthy, plant-based meal, this recipe combines creamy avocados with protein-packed quinoa, hearty black beans, and a medley of fresh vegetables like cherry tomatoes, red onion, and corn. Seasoned with a zesty lime and avocado dressing infused with cumin and paprika, every bite is bursting with flavor and texture. Ready in just 30 minutes, this gluten-free and dairy-free creation is ideal for a quick lunch, light dinner, or impressive appetizer. Serve as-is or pair with a crisp green salad for a satisfying meal, and enjoy the perfect harmony of taste and nourishment!
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Recipe Information
Ingredients
- 2 Avocados (ripe but firm)
- 0.5 cup Quinoa
- 1 cup Vegetable broth (or water)
- 0.5 cup Black beans (cooked and rinsed)
- 0.5 cup Cherry tomatoes (halved)
- 0.25 cup Corn kernels (cooked, fresh, or canned)
- 0.25 cup Red onion (finely diced)
- 2 tablespoons Cilantro (chopped, optional)
- 1 Lime (juiced)
- 1 tablespoon Olive oil
- 0.5 teaspoon Cumin (ground)
- 0.25 teaspoon Paprika
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Rinse the quinoa thoroughly under cold water using a fine-mesh strainer to remove bitterness.
In a medium saucepan, combine the quinoa and vegetable broth (or water). Bring to a boil over medium-high heat, then lower to a simmer. Cover and cook for 12-15 minutes, or until the liquid is absorbed and the quinoa is tender. Fluff with a fork and set aside to cool slightly.
While the quinoa cooks, prepare the other ingredients. Halve the avocados and carefully remove the pits. Scoop out some of the flesh from the center, leaving a small border, and set aside the scooped avocado flesh in a small bowl.
Mash the scooped avocado flesh lightly with a fork, then combine with lime juice, olive oil, cumin, paprika, salt, and pepper. Stir until well mixed to create a dressing.
In a large mixing bowl, combine the cooked quinoa, black beans, cherry tomatoes, corn, red onion, and cilantro (if using). Pour the avocado dressing over the mixture and toss gently to coat.
Spoon the quinoa and black bean mixture into the hollowed-out avocado halves, dividing evenly.
Serve immediately as-is for a light meal, or pair with a green salad for a heartier option.
Nutrition Facts
Calories |
1108 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.9 g | 84% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1872 mg | 81% | |
| Total Carbohydrate | 114.5 g | 42% | |
| Dietary Fiber | 30.7 g | 110% | |
| Total Sugars | 8.9 g | ||
| Protein | 28.8 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 116 mg | 9% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 2355 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.
