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Mexican Quinoa Avocado Boats

Mexican Quinoa Avocado Boats


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.

Nutrition Information

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


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