Mexican Quinoa Avocado Boats
These Mexican Quinoa Avocado Boats are a delicious and healthy dish that combines protein-packed quinoa with fresh vegetables, spices, and creamy avocado. They're perfect for a light lunch or dinner and are loaded with flavor and nutrients.
Equipment
- 1 medium saucepan
- 1 fork
- 1 mixing bowl
- 1 serving dish
Ingredients
- 1 cup quinoa uncooked
- 2 cups vegetable broth or water
- 2 ripe avocados
- 1 can (15 oz) black beans rinsed and drained
- 1 cup cherry tomatoes halved
- ½ cup corn fresh, frozen, or canned
- ¼ cup red onion finely chopped
- ¼ cup cilantro chopped
- 1 juice of lime
- 1 teaspoon cumin
- 1 teaspoon chili powder
- to taste salt
- to taste pepper
- optional Greek yogurt or sour cream
- optional sliced jalapeños
Instructions
- Rinse the quinoa under cold water to remove its bitterness.
- In a medium saucepan, combine quinoa and vegetable broth (or water). Bring to a boil.
- Once boiling, reduce heat to low, cover, and let simmer for about 15 minutes, or until quinoa is fluffy and the liquid is absorbed. Remove from heat and let it cool slightly.
- Meanwhile, prepare the avocado boats by cutting the avocados in half and removing the pits. Scoop out a little bit of the flesh to create room for the filling.
- In a mixing bowl, combine the cooked quinoa, black beans, cherry tomatoes, corn, red onion, cilantro, lime juice, cumin, chili powder, salt, and pepper. Mix well to combine.
- Spoon the quinoa mixture into each avocado half, filling them generously.
- Serve immediately, topped with optional Greek yogurt or sour cream and sliced jalapeños if desired.
Notes
You can customize this recipe with your favorite vegetables or add protein like grilled chicken or shrimp.
Leftover quinoa salad can be stored in the refrigerator for up to 3 days. However, it’s best to assemble the avocado boats just before serving for optimal freshness.