Mexican Quinoa Avocado Boats
Great for dinner parties or backyard BBQs all summer long, these fun avocado boats can make even the biggest critics re-think eating healthy food. They're loaded with protein, fiber, and lots of good-for-you fats, so they'll leave you feeling satisfied and nourished. (Pro tip: Pile on that quinoa so that you can eat up anything that spills over!)
- 4 ripe avocados
- 1/2 cup uncooked quinoa
- 1/2 cup black beans
- 1/4 cup cilantro, chopped
- 1/2 yellow pepper, chopped
- 1/2 red pepper, chopped
- 1/2 red onion, chopped
- 1/2 lime juice
- 1/4 cup chili-infused macadamia nut oil
- Start off by soaking your quinoa and black beans separately while you start chopping your red and yellow and peppers. Place the quinoa in a medium saucepan on the stove with 1 cup of water and let it boil while you continue working.
- Take black beans and strain them over the sink and then place into a medium sized mixing bowl. Add chopped red pepper, yellow pepper, red onion and cilantro to the bowl. As the quinoa comes to a boil, feel free to add a pinch of salt to help it along and stir it until water has been soaked up and your pan is full of deliciously fluffy quinoa.
- As soon as it looks as though the water is gone, shut off the heat and add your quinoa to the mixing bowl. Mix all the ingredients together, add in chili-infused oil (or EVOO if you don't have that on hand) and then squeeze lime juice in.
- Cut avocados in half, take out the seed and scoop in quinoa mixture! If you're bringing these babies to a BBQ or leaving them out at a dinner, drizzle lime juice from the remaining half over avocado to maintain it's pretty green color all night.
- Recipe provided by Cassandra Bodzak.
Per serving: 596 kcal cal., 41 g fat) (16 mg sodium, 20 g fiber. Percent Daily Values are based on a 2,000 calorie diet