Quinoa-Stuffed Peruvian Avocados

Quinoa Stuffed Peruvian Avocados RecipeAre you looking to add flavor to your  meals? Try incorporating Peruvian avocados into your recipes. In addition to adding flavor, there are other health benefits of eating avocados. Avocados include monounsaturated fats, potassium (142 mg), fiber, vitamins E (0.5 mg), and C (2.5mg), folate (25 micrograms), as well as vitamin B-6 (0.08mg). And these nutrient-dense fruits are only 50 calories per serving (1/5 of an avocado), plus they are naturally cholesterol and sodium-free.

Makes: 4 servings
Prep Time: 20 minutes
Total Time: At least 1 hour

Quinoa Salad
1 cup water
3/4 cup quinoa
1/4 cup fresh corn kernels
1/4 cup diced tomato
1/4 cup cooked, diced yams
3 tablespoons minced red onion

Lime-Jalapeno Dressing
1/4 cup olive oil
3 tablespoons lime juice
3 tablespoons fresh cilantro leaves
1 teaspoon sugar
1/2 teaspoon salt
1/2 jalapeno pepper, stemmed and seeded

2 ripe Peruvian avocados
Fresh cilantro leaves

Bring water to a boil in a small saucepan. Rinse quinoa in a fine mesh sieve and add to pot. Cook, covered, over low heat for 12 minutes. Remove from heat and let stand for 10 minutes, then fluff with a fork and transfer to a medium bowl.

Add corn, tomato, yams, and onion to bowl and mix well. Puree all dressing ingredients in a small food processor or blender and stir into salad. Cover and chill for at least 1 hour.

Cut avocados in half and remove pits. Place avocado halves on 4 small plates and top with quinoa salad. Garnish with cilantro leaves.

To learn more about the benefits of avocados, and to try some flavorful recipes, visit Avocados from Peru.

Like avocados? Try the recipe to make Peruvian Avocado Ceviche.