1/2 c. Quinoa
1 tbps. Olive oil
1/4 c. Yellow onion; minced
2 cloves Garlic; minced
1/2 Jalapeno; seeded and minced
6 Radishes; minced
2 tbsp. Cilantro; minced
2 tbsp. Lime juice
4 Ripe avocados
Prep. Time: 15 minutes
Cook Time: 15 minutes
There is a deli near my office that I sometimes visit for lunch; it’s pretty simple but the food is good, the people are nice and it’s just a few blocks away. Awhile ago I noticed they had a “stuffed avocado salad” on their menu. The concept intrigued me and I started to tinker with ideas for a light dish that incorporated all the deliciousness of a ripe avocado with a simple, flavorful filling. I wandered around my farmers market and the produce section at my local grocery store and finally settled on this mix of goodies. Although I must say, it’s really pretty hard to go wrong with a whole avocado.
seasonal RECIPES for those who love to EAT
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1. Cook quinoa per the package instructions.
2. While quinoa is cooking, in a small skillet, heat olive oil over medium-high heat. Sauté onion, garlic, and jalapenos until softened, about 3 minutes stirring frequently.
3. Remove onion mixture from heat, transfer to a mixing bowl, toss with cooked quinoa, and let cool.
4. Add radishes, cilantro, and lime juice. Toss together and add salt and pepper to taste.
5. Cut avocados in half and remove the pit. If your avocados are under-ripe (still firm), remove skins and dice.
6. Stuff each avocado half with quinoa mixture. If you’ve diced your avocado, toss in with the quinoa mixture. Serve immediately or cover and chill for up to 2 hours.