Colorful Mexican Stuffed Avocado

‘Tis the season to be colorful. The season of Spring is the perfect season to bring out all the colors in your closet or make-up drawers. Or in my case – place on a plate and indulge in!

Although I am always colorful when it comes to food. Whether it is Spring, Summer, Autumn, or Winter, I will always find an excuse to add a pop of color to a normal white plate. Mexican Quinoa stuffed Avocado

This looks pretty festive for the season of Spring, wouldn’t you think?

And not only is this beautiful, but it is delicious too!

Although the recipe is considered as an appetizer, I’ve made this into a meal. Because why would someone combine all this protein for an appetizer? If this is the starter then the meal must be the size of a pea! Anyway, I got the recipe from here.

Ingredients
  • Avocados (1 small avocado per person)
  • 1 cup quinoa
  • 1 can black beans (rinsed)
  • 1 red pepper, chopped
  • 1 cup corn
  • 1 red onion, chopped
  • ½ cup chopped cilantro + some for garnish
  • 1 Tablespoon taco seasoning
  • 1 Tablespoon Greek yoghurt
  • ½ teaspoon lemon juice
Instructions
  1. Start by rinsing your quinoa well and then 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)

  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. To assemble the avocados, begin by cutting them in half, removing the skin and the pit. (You can also scoop a little extra from the pit to add more room for the quinoa mixture – do this after you peel the skin off!)

  5. Scoop about ½ a cup of the quinoa mixture into each avocado, more if you can fit it.

  6. Finish by mixing Greek yoghurt and lemon juice together and adding a little dollop on top of the quinoa mixture and some chopped cilantro and serve.

  7. Enjoy!

Mexican Quinoa Stuffed AvocadoDoesn’t that look too much to be for an appetizer? Especially with the fact that black beans, quinoa, AND avocado have protein in it. Not to mention the fact that Greek yoghurt has protein too! Although, a dollop or two doesn’t give you quite the kick needed.

So that’s my dinner for this evening.

But, because I only used a tablespoon of taco seasoning there is a big chance that I’ll make taco’s tomorrow for dinner. I just need to buy lettuce, salsa, and wraps. I’ve got everything else to make a perfect taco or six. (When I was younger, I loved tacos so much that I would have between four to six – no lie) I don’t think I can accomplish that now though.

Y’all should totally make this. You could make it as it should be, an appetizer. OR you can eat it as I did as a meal.

Buen provecho, gente!

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