Description
These quinoa and veggie stuffed avocados are a quick and light vegan and gluten free main dish that are ready in about 30 minutes! Avocados halves are topped with a quinoa, bell pepper, and cherry tomato filling flavored with lemon and fresh mint.
Ingredients
- 1/2 cup uncooked quinoa, rinsed
- 1 cup water
- 3 large ripe avocados
- 1 orange or yellow bell pepper, diced
- 1/2 pint grape tomatoes, halved
- 3 tablespoons sunflower seeds
- 1/2 medium lemon, juiced
- 1 tablespoon olive oil
- sea salt, to taste
- chopped fresh mint, optional for serving
Instructions
Cook the quinoa first. Put the quinoa and water in a sauce pan. Bring it to a boil, then drop to a simmer, cover, and cook about 15 minutes until all of the water is absorbed and the quinoa is fluffy. Remove from the heat and set aside to cool for at least 15 minutes.
Combine the cooled quinoa, tomatoes, bell pepper, sunflower seeds, lemon juice, olive oil, and a pinch of sea salt. Toss everything together, then taste the stuffing and adjust the lemon juice or salt to your liking.
Halve each avocado, remove the pits, and remove the skin, being careful to keep each half intact. Put 2 halves on each plate, squeeze a bit of lemon juice over them, and season with just a touch of sea salt. Spoon the stuffing onto the avocado halves, making sure to divide it up evenly. Sprinkle the mint over the top and then serve immediately.
Notes
- Serves 3 as a main dish, but will serve 6 as a side dish with each person getting half of an avocado.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main