Prep 15 mins
Cook 5 mins
From the Vegetarian Passport Cookbook, this recipe is another delicious way to add quinoa to your diet.
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 1 large ripe tomatoes, chopped
- 2 avocados
- 1 cup cooked quinoa or 1 cup amaranth
- 2 tablespoons fresh lime juice
- 1 dash cayenne pepper
- 2 tablespoons cooked corn
- salt, to taste
- In a frying pan, saute the chopped onion in the olive oil on medium-low heat until the onion is translucent.
- Carefully cut the avocados in half lengthwise.
- Use a sharp knife to remove the pit and pulp, keeping the shells intact and discard the pits.
- Chop the flesh and combine with the other ingredients, including the cooked onion.
- Fill avocado halves with filling and serve.
Very nice dish, with a great presentation! The avocados at the store were a little small, so I served them up two halves per person, worked great. I used quinoa and omitted the salt. Thanks for sharing! Veg*n Swap 36
We did not know amaranth grains! This was good occasion to try this recipe and it was really successful in my family.
Thanks for posting this recipe
If quinoa or amarath is not available, I suggest to try this recipe with couscous!
I really enjoyed this....these are some of my favourite ingredients so I was pretty sure I would. Not that you need to, it's tasty as is, but I added a few extra things (broth to cook the quinoa in, and fresh chives in the salad). I think some sage or thyme might be nice next time as well - any fresh herb for that matter. I cut the avocado the way I always do, scoring the flesh in both directions to the bottom so the knife skims the inside of the shell without going through. And then I scoop out the pieces with a tablespoon. My avocado loving daughter thinks the bowl is pretty cool. I was thinking this would just be part of our meal, but it was so filling we didn't want anything else. Thanks Dreamer! Made during ZWT7.