Avocados Stuffed With Quinoa, Corn and Tomato |
|
 |
Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
From the Vegetarian Passport Cookbook, this recipe is another delicious way to add quinoa to your diet. Ingredients:
1 tablespoon olive oil |
1 onion, finely chopped |
1 large ripe tomato, 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 |
Directions:
1. In a frying pan, saute the chopped onion in the olive oil on medium-low heat until the onion is translucent.
2. Carefully cut the avocados in half lengthwise.
3. Use a sharp knife to remove the pit and pulp, keeping the shells intact and discard the pits.
4. Chop the flesh and combine with the other ingredients, including the cooked onion.
5. Fill avocado halves with filling and serve.
|
|