Stuffed Avocados

I don’t know what temperature it is where you are, but where I am it is CHEEELY degrees Fahrenheit. It’s only September 17 and I am already wearing wool socks with my jorts. Hot diggity! Luckily, the farmer’s market is saying otherwise, touting juicy Sungold tomatoes and some sinc-ear-ly gorgeous sweet corn (see what I did there?).  A little green pepper here, a little excuse to eat a whole avocado there, – bada bing bada boom we’ve got ourselves a winner.

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Photos by the lovely Pati Mo!

Makes 4

  • 2 ripe avocados
  • 1/2 cup quinoa, uncooked
  • 1 cup grape or cherry tomoatoes, sliced
  • 2 ears corn, husked and cut off the cob (psst such a good kitchen hack)
  • 1 bell pepper, diced
  • 1/2 Tablespoon coconut oil
  • 1/2 teaspoon chili powder
  • salt & pepper to taste
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1. Fill a pot with 1 cup water and bring to boil. Reduce to a simmer, add the quinoa and cook 15-20 minutes, until tender and fluffy. Set aside.

2. Place a skillet on medium heat. Add the coconut oil then toss in the pepper. Sauté for 2-3 minutes then add the corn and tomatoes. Cook for 8-10 minutes, stirring to ensure even cooking. Remove from heat and combine with the cooked quinoa. Season with chili powder, salt, and pepper to taste.

3. Slice the avocados in half. Take sharp knife and gently whack it at the pit to remove. With a spoon, scoop a bit of the center out to make room for the filling. Fill with the quinoa vegetable mixture and serve hot!

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