Avocadosstuffedwithquinoacornandtomato Recipes

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QUINOA SALAD WITH CHICKEN, ALMONDS AND AVOCADO



Quinoa Salad With Chicken, Almonds and Avocado image

Tricolor quinoa combines the tenderness of white quinoa with the pop of the red and black grains. All soak up a Dijon-sherry vinaigrette in this blend of chewy tangy cranberries, crunchy salty almonds, creamy avocado and refreshing parsley. This salad -tasty warm, at room temperature or cold - is a great way to use up leftover or rotisserie chicken. It's perfectly satisfying without the chicken, too, if you're vegetarian.

Provided by Genevieve Ko

Categories     grains and rice, salads and dressings, appetizer, main course, side dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 11

2 cups tricolor quinoa (12 ounces), rinsed well and drained
1/4 cup finely diced shallot or onion
3 tablespoons sherry vinegar
1 tablespoon Dijon mustard
1/3 cup extra-virgin olive oil
Kosher salt and black pepper
2 cups leftover chicken meat, torn from a rotisserie bird
3/4 cup dried cranberries
2 cups fresh flat-leaf parsley, chopped
1/2 cup roasted salted almonds, chopped
1 avocado, pitted, peeled and thinly sliced

Steps:

  • Bring a large saucepan of generously salted water to a boil. Add quinoa and boil, stirring occasionally, until tender, 10 to 15 minutes.
  • Meanwhile, whisk the shallot, vinegar, mustard, oil and a generous pinch of salt and pepper in a very large bowl. When quinoa is done, drain very well, then add to the dressing, along with the chicken, cranberries and parsley. Fold until evenly mixed and cooled, then season to taste with salt and pepper.
  • Divide the salad among dishes and top with the chopped almonds and avocado.

Nutrition Facts : @context http, Calories 590, UnsaturatedFat 23 grams, Carbohydrate 57 grams, Fat 29 grams, Fiber 10 grams, Protein 28 grams, SaturatedFat 4 grams, Sodium 563 milligrams, Sugar 11 grams, TransFat 0 grams

STUFFED AVOCADO WITH CILANTRO MAYONNAISE



Stuffed Avocado with Cilantro Mayonnaise image

Provided by Food Network

Time 20m

Number Of Ingredients 9

2 to 3 ripe avocados, halved, pitted, and the pulp removed
2 tomatoes, diced
1 small onion, diced
7 ripe olives, chopped
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons fresh cilantro leaves, chopped
1 small orange, zested and juiced
Salt and freshly ground black pepper

Steps:

  • Dice the avocado pulp. Combine the pulp with the tomatoes, onion, and olives and mix well. Fill the avocado shells with the avocado mixture. Prepare the cilantro mayonnaise, combining all ingredients and mixing well. Dollop the cilantro mayonnaise on top of each stuffed avocado half.

AVOCADOS STUFFED WITH QUINOA, CORN AND TOMATO



Avocados Stuffed With Quinoa, Corn and Tomato image

From the Vegetarian Passport Cookbook, this recipe is another delicious way to add quinoa to your diet.

Provided by Dreamer in Ontario

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts : Calories 271.7, Fat 19.2, SaturatedFat 2.6, Sodium 13.9, Carbohydrate 24.4, Fiber 9.2, Sugar 3.4, Protein 4.9

BAKED STUFFED AVOCADOS WITH QUINOA, TOMATOES AND FETA



Baked Stuffed Avocados With Quinoa, Tomatoes and Feta image

Make and share this Baked Stuffed Avocados With Quinoa, Tomatoes and Feta recipe from Food.com.

Provided by Glori-B

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 5

2 avocados
2 cups cooked quinoa
1 tomatoes, diced
1 cup feta, crumbled
1 pinch salt and pepper, to taste

Steps:

  • Preheat oven to 375.
  • Cook 1 cup of quinoa in 2 cups of water, or according to your package directions.
  • Slice avocado in half, remove pit and cut the avocado criss-cross (be careful not to cut through the skin) and then remove avocado pieces and set aside in large bowl. Retain skins. Set aside.
  • Dice tomato, add to avocado. Gently stir to combine.
  • When finished cooking, add quinoa to avocado and tomato. Gently stir to combine.
  • Mound avocado, tomato, quinoa mix into avocado shells. Top with feta cheese. Bake 12 minutes / until feta is melted.
  • Serve hot. Salt and pepper to taste.

Nutrition Facts : Calories 376.3, Fat 24.6, SaturatedFat 7.8, Cholesterol 33.4, Sodium 433.6, Carbohydrate 31, Fiber 9.7, Sugar 3, Protein 11.7

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