I know…this sounds bizarre, even for someone like me…but the fact of the matter was…I had produce that needed to be used up before Friday…and two of the items still staring at me were amazing organic avocados. Now, I could have done my usual standbys with these…guacamole…or put it into a breakfast scramble of sorts.
But why? Why when I run across such interesting and different recipes such as this one, which I pilfered from the blogg Bullfrogs & Bulldogs, and adjusted to make it easier and more time efficient for me…the non-stop busy-body! It’s very nutritious, packing a high protein punch with the quinoa, and the healthy fat of the avocado. Awesome.
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.
Yes…I love you guys that much…
Recipe: Spicy Quinoa Stuffed Avocados
Time: Prep 10 minutes; Cook 15 minutes
- Avocados (1 small avocado per person)
- 1/2 cup quinoa
- 1 can Green Giant Southwest Style Corn
- 1/4 yellow onion, chopped
- 2 tablespoons chopped cilantro + some for garnish
- 1 tbsp taco seasoning (I crated my own using chili powder, red pepper flakes, cumin, and garlic powder)
Vegan Sriracha Sour Cream
- 1/4 cup Tofutti Better Than Sour Cream
2 teaspoons Sriracha
Rinse the quinoa well and place it 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. (To get fluffy quinoa, it’s really important to not stir it, just let it be, keeping a close eye on it).
Chop the onion drain the can of Southwest Style Corn. Combine both ingredients in a bowl and mix well with the taco seasoning. Cover and heat in the microwave for 3 minutes. Remove from microwave, uncover, and allow to cool slightly.
Once the quinoa is finished, fluff with a fork and allow it to sit for 15 minutes, until it has cooled slightly. Add it to the vegetable mixture.
Make the sour cream by measuring out 1/4 cup of vegan sour cream and adding the Sriracha to it. Stir it together until well blended.
To assemble the avocados, begin by cutting them in half, removing the skin and the pit.
Scoop about ½ a cup of the quinoa mixture into each avocado, more if you can fit it.
Top it with a little Sriracha Sour Cream and some chopped cilantro and serve.
Creamy, rich, smooth, amazing, delicious, totally yummy and just plain good! The blend of cool avocado with the slight spice from the quinoa/vegetable mixture as well as the vegan Sriracha sour cream on top is just…perfection. With a healthy does of belly-flattening fats from the avocado and the blast of protein from the quinoa, this makes for one very healthy dish to have for lunch or dinner…or whenever your little heart desires.
I had more than half of the quinoa/veggie mixture left so I sense a run to the grocery store for more avocados in my very near future.
A great meal…guilt free. Awesome.