Quinoa Stuffed Avocado

• Vegetarian
• Gluten free

• Produce

  • 2 California avocados, large
  • 1/2 Red bell pepper
  • 3 cups Romaine lettuce

• Condiments

  • 2 tbsp Balsamic vinaigrette, Creamy
  • 2 tbsp Sriracha mayo

• Pasta & Grains

  • 1/2 cup Rainbow quinoa

• Baking & Spices

  • 1 Salt & pepper

Found on iwashyoudry.com

Ingredients

• 1/2 cup rainbow quinoa + 1 cup water
• 2 large California Avocados, halved, pits and peel removed
• 3 cups chopped romaine lettuce
• 2 tbsp Sriracha Mayo
• 2 tbsp Creamy Balsamic Vinaigrette
• 1/2 red bell pepper, diced
• salt & pepper

Directions

• Rinse the quinoa under cold water and drain. Add quinoa and 1 cup water to a small saucepan and bring to a boil. Reduce heat to a simmer, cover and cook for 20 minutes, or until liquid is absorbed. Fluff quinoa with fork.
• Arrange the halved California Avocados on a two plates filled with the romaine lettuce. Fill each avocado with the quinoa (quinoa can either be warm or chilled).
• Drizzle the top of each avocado with the sriracha mayo and creamy balsamic vinaigrette. Top with a sprinkle of the diced red bell pepper and season with salt and pepper to taste. Enjoy!