dinner, lunch

Quinoa Stuffed Avocados

Quinoa stuffed avocados

Everyone has a favorite hot sauce right? The one you have to put on everything? Well here’s your chance to get it out and dump as much or as little as you want on your meal…

If we’re being honest here, I actually don’t like spicy foods–cue your mouth gaping open at that statement. I know, I know. I claim to be a cook and I don’t like spicy. But, it’s okay because sometimes I just deal with it and make spicy foods to please YOU.

In this case, we all win because you get to choose how [very spicy] or [not so spicy] your avocado delight turns out.

Quinoa stuffed avocados-hot sauce

My hot sauce of choice for this one is Pusser’s Spicy Banana Sauce, which came straight from the Caribbean. I love this sauce because I can pretend like I’m being all brave, dumping hot sauce on my food, when in reality this stuff has like zero spiciness to it. But shucks, now my secret’s out. It’s got some great flavor though! If you want to try it, all you have to do is book a quick flight to the British Virgin Islands. Sorry guys, the Internet failed us just this once. I can’t find it anywhere on the WWW.

Quinoa stuffed avocados-ingredients

OK, so excluding the cook time for the quinoa, this meal comes together in like five minutes. Truly. It’s soooo simple, yet full of flavor and cOloRs! Yipee for bright colors when you live in Utah during the winter. Does color still exist in March somewhere in the world???

When you get tired of your turkey sandwich for lunch or bowl of spaghetti for dinner, try out these stuffed avocados. They’re fresh, healthy and oh-so-YUM.

Quinoa stuffed avocados-Kiwi and Carrot

Quinoa Stuffed Avocados

Yield: 4


  • 4 avocados
  • 1 cup uncooked quinoa
  • ½ cup frozen corn
  • ½ cup black beans
  • ½ red pepper, diced
  • 1 bunch cilantro
  • 1 lime
  • Salt and pepper
  • Your favorite hot sauce
  • Sour cream or plain Greek yogurt
  • Feta cheese
  • ½ T olive oil


  1. Cook the quinoa according to the instructions on the package.
  2. In a medium pan, heat the oil and turn to low. Add the peppers and allow them to soften.
  3. Add the frozen corn and black beans and cook until warm. Add the quinoa and stir everything together.
  4. Mix in the juice of 1lime, salt, pepper and hot sauce to taste.
  5. Carefully peel the avocados and slice them in half the long way. Remove the pit and fill with each with quinoa mixture.
  6. Garnish with cilantro, feta cheese and sour cream.


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