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Quinoa Stuffed Avocado

What You'll Need

4 avocados large 2 grilled chicken breasts or rotisserie chicken skinned and chopped. 1 cup quinoa 1/2 bunch cilantro, chopped 1/3 cup mayonnaise 1 Tbsp Peruvian Rocoto Red Pepper Sauce 1/2 C balsamic vinegar 2 Tbsp lime juice salt and pepper to taste Romaine lettuce chopped Optional toppings - bacon bits, tortilla strips, roasted almond slivers, alfalfa sprouts, salsa, jalapeno rings

INSTRUCTIONS Cook the quinoa as directed on the package.

While the quinoa cooks, cut avocados in half, remove skin and pit. Place halved avocado (2 sides) hole side up on a plate. Once the quinoa is done cooking, make cilantro dressing, mix mayo with cilantro, lime juice and salt and pepper to taste. Add in the cilantro dressing and mix to combine. Spoon quinoa mixture into the center of the avocado halves. Top the quinoa with the desired amount of the chopped rotisserie chicken. Drizzle the Peruvian Rocoto Pepper Sauce on top of the chicken in the stuffed avocado. Place in the fridge to chill until ready to serve. For balsamic glaze add vinegar to a small frying pan or pot, stir constantly on medium heat until it starts to thicken. Remove from heat, place in the fridge to cool. Add chopped romaine lettuce to place and drizzle with balsamic glaze. Place a handful onto a plate, lightly drizzle with balsamic glaze. Get creative with added flavor! Top the avocados with some ideas from above. #healtyfatrecipe

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