NOW IN SEASON! 

All Categories

Stuffed California Avocado Quinoa Salad

Stuffed California Avocado Quinoa Salad

Share:

Total time:

n/a

Prep time:

n/a

Cook time:

n/a

ingredients

Serving Size: 12

12 Fresh California Avocado*, peeled and seeded
1 1/2 cups cooked organic red quinoa
4 1/2 cups cooked beans (Pinquito or similar)
4 1/2 cups Diced red bell pepper
3 cups white corn kernels cut from cob
3 cups diced red onion
2 1/4 cups diced grilled zucchini
3/8 cup chopped cilantro
Vinaigrette (recipe follows)
24 radicchio leaves for garnish
3 tomato, diced, for garnish
3/8 cup chopped chives for garnish
Vinaigrette (Yield: 2 1/4 cups)
3/4 cup red wine vinegar
3/4 cup canola/olive oil blend
1/2 cup lime juice
2 Tbsp. ground cumin
1 Tbsp. minced garlic
2 1/4 tsp. salt
2 1/4 tsp. ground black pepper

Remember to check the label when you shop. 
In season Spring - Fall. Learn where to find them

Instructions

Vinaigrette:

  1. Whisk all ingredients together. Set aside.

Salad:

  1. Combine beans, red bell pepper, corn, red onion, and zucchini. Mix well and add quinoa. Pour vinaigrette over salad and add cilantro. Gently fold to combine.

Assembly:

  1. Fan each avocado half. Place one fanned avocado half cut side down and the other fanned avocado half cut side up on each plate. Top each with 1½ cups of the salad. Garnish each with 2 radicchio leaves, diced tomato and chives. Serve.

*Large avocados are recommended for this recipe. A large avocado averages 8 ounces. If using smaller or larger avocados, adjust the quantity accordingly.

Nutrition information per serving

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Recipe Tags

About the author

Comments

22 ratings

Recent pages: