Spicy Quinoa Stuffed Avocado


This tasty dish has my name written all over it. Spicy quinoa in an avocado? Are you kidding?!

Spiced Quinoa:
– Avocados (1 small avocado per person)
– ½ cup uncooked quinoa
– 1 can black beans (rinsed)
– ½ chopped red pepper
– ½ cup corn
– ½ chopped red onion
– ¼ cup chopped cilantro + some for garnish
– 1 tbsp taco seasoning
Cilantro Sour Cream
– 1/2 cup plain Greek yogurt (sour cream would work too)
– 1/4 cup chopped cilantro


1. Place quinoa in a sauce pan and toast for about two minutes until the quinoa starts to smell ‘toasty.’ Add one cup of water or vegetable broth and bring to boil. Once boiling, reduce heat to simmer and cover.

2. Chop the red onion and red pepper and add all the ingredients, minus the quinoa, in a bowl and mix well with the taco seasoning. Once the quinoa is finished and has cooled, add it to the vegetable mixture.

3. Put the mixture in the refrigerator to cool.

4. Combine the Greek yogurt and chopped cilantro to make the “sour cream” topping.

5. To assemble the avocados, begin by cutting them in half, removing the skin and the pit. I also scooped out part of the avocado to make a little room for more stuffing.

6. Scoop about ½ a cup of the quinoa mixture into each avocado, more if you can fit it. Finish with a little “sour cream” and some chopped cilantro and serve.

These were SO good! I adapted the sour cream recipe because the recipe in the original pin was a little too much work for me. It sounded really interesting, but I opted for the easy route. If you love avocados, quinoa, and cilantro as much as I do, you won’t be disappointed by this recipe. Mmmm mmm mmm!

Also, have no fear if your avocado turns into a mushy mess when you try to cut it in half and remove the skin. While the picture I took looks like I did a decent job of taking the skin off, you should know that the back side doesn’t tell the same story. Don’t expect this dish to look flawless unless you are some sort of avocado peeling genius. There is usually a one or two day window when you can get a really nice peel. Otherwise, your avocado is either too hard or too mushy.

Adapted from:
Bullfrogs & Bulldogs


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3 Comments… Share your views

  1. I used a slightly different dressing (just my regular basic vinaigrette recipe – oil, vinegar, and Dijon mustard) and then tossed it with the quinoa, pepper bacon, heirloom tomatoes, avocado, thinly sliced cukes, and baby greens. So good!!!!! Thanks again for the recipe, it was awesome!

  2. So…if you love avocado, love quinoa, and just plain love delicious things…here is a great recipe for you…done up the way I do it. And I’ll even include my recipe for Vegan Sriracha Sour Cream.

  3. This meal also packs a nutritional punch with the high protein quinoa to the silky, smooth healthy fat of the avocados. And it is incredibly delicious. This is a great meal to balance out the abundance of holiday goodies coming your way.

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