The Quinoa-Stuffed Avocados from Vegan Fire & Spice, really hit the spot for last night’s dinner. I cooked up the quinoa early and then assembled the rest of the ingredients just before dinnertime.
The recipe can serve four people for a light lunch or salad course, but if you’re serving it as I did (as dinner for two hungry adults with a taste for quinoa and avocados), then it serves two.
Do I need to mention how nutritious quinoa is? If you’re not familiar with this hearty South American grain, it’s super-high in protein and rich in iron and other nutrients. It has a delicious nut-like flavor and is very satisfying.
2 tablespoons olive oil
1 small red onion, minced
1 ripe tomato, chopped
1 tablespoon minced parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
2 ripe Haas avocados
1 tablespoon fresh lemon juice
4 large butter lettuce leaves
Cook the quinoa according to package directions. Set aside.
Heat 1 tablespoon of the oil in skillet over medium heat. Add the onion, cover and cook for 5 to 7 minutes to soften. Transfer the onion to a bowl. Add the reserved quinoa, tomato, parsley, salt, and pepper, and mix until well combined.
Carefully halve the avocados lengthwise and remove the pits. Running a small knife around the between the avocado skin and flesh, remove the pulp, keeping the shells intact.
Cut the avocado pulp into 1/2-inch dice and add to the quinoa mixture. Add the lemon juice and the remaining 1 tablespoon of oil and toss gently to combine. Taste and adjust seasonings.
Spoon the mixture into the reserved avocado shells and serve immediately on salad plates lined with lettuce leaves.
1 tablespoon extra-virgin olive oil
2 cloves garlic, chopped
1 1/2 cups tomato salsa
3 1/2 to 4 cups vegetable broth
2 ripe Haas avocados
Juice of 1 lime
2 tablespoons minced fresh parsley or cilantro
Salt and freshly ground black pepper
3 corn tortillas
Heat the oil in a large pot over medium heat. Add the garlic and cook until fragrant, 30 seconds. Stir in 1 cup of the salsa and 3 cups of the broth and simmer for 5 minutes. Remove from heat and allow to cool slightly.
Halve and pit one of the avocados and place it in a blender or food processor. Add the soup mixture and process until smooth. Transfer back to the pot, add the lime juice and parsley and season to taste with salt and pepper, and remaining broth, if needed. Simmer over low heat while you toast the tortillas.
Lightly brush the tortillas with oil and cut them into thin strips, about 1/4-inch wide by 2-inches long. Heat a skillet over medium heat. Add the tortilla strips and cook until golden brown on both sides, about 3 minutes.
Just before serving, halve, pit, and dice the remaining avocado and stir half of it into the soup. To serve, garnish the soup with the remaining diced avocado, remaining 1/2 cup salsa, and the tortilla strips.