Quinoa Salad

Stuffed

Avocados&

Hummus

Dressing

Consumer demands for avocados have increased over the years especially among health-conscious individuals. It makes sense since the creamy rich texture of fresh avocados can be hard to resist. I like to include avocados in various different recipes such as smoothies, salads, dressings, and even as a spread for my sandwiches. Not only is this fruit so versatile, it is also loaded with health-promoting nutrients. Avocados are packed with fiber, heart healthy fats, and nearly 20 different vitamins and minerals. The soluble fiber in avocados feed the beneficial bacteria in our gut that help support our well-being. The healthy fats present in avocados have been show to have cholesterol lowering affects and can help our bodies absorb fat-soluble vitamins like vitamin A, D, E, and K from foods.

This Quinoa Salad Stuffed Avocados With Hummus Dressing has been such a fun and delicious way to enjoy this nutrient-packed fruit. I love using the avocado as a bowl itself which makes this such a beautiful and enjoyable snack, appetizer, or side. Check out the recipe below and brighten up your day with all the fresh and colorful ingredients!

Quinoa Salad Stuffed Avocados With Hummus Dressing Recipe

RECIPE PDF

Servings: 6 servings

Prep Time: 10 minutes

Cook Time: 14 minutes

Total Time: Up to 24 minutes

Author: Huma Naz

Ingredients:

3 avocados
1/4 cup quinoa, uncooked
1/2 cup water
1/2 cup canned black beans, low sodium & rinsed
1/3 cup tomato, diced
1/3 cup bell pepper, diced
1/3 cup cucumber, diced
1/3 purple onion, diced
1/3 cup of cilantro, chopped
1/3 cup of corn, canned
6 tbsp. of hummus dressing

Directions:

Rinse the quinoa with cold water and drain. In a saucepan, add quinoa, 1/2 cup water and bring to a boil. Then reduce heat to a simmer and cover the pot with a lid for about 12-14 minutes or until the liquid has been absorbed. Fluff the quinoa with a fork, place it in a medium bowl and let it sit for 5 minutes.
Toss the corn, black beans, chopped tomato, cucumber, onion, & bell pepper into the quinoa bowl.
Cut both avocados in 1/2, remove the seed, and scoop out some of the center flesh. Spoon the quinoa salad into the center of each avocado.
Drizzle over the hummus dressing, garnish with cilantro & serve immediately!

Recipe Notes:

If you have extra quinoa salad, you can store it in an airtight container in the fridge for up to 2 days.
Avoid cutting and stuffing the avocados until you are ready to serve.