Tuesday, July 19, 2016

Mexican Quinoa Stuffed Avocado


Stuffed avocados are my current favorite food trend. They are popping up on menus everywhere and they are SO FUN. Thet perfect little hole where the giant avocado pit is!? I mean it's the perfect spot to stuff with some goodness. And when I say stuff I mean pile that thing high! 

One of my favorite fast-casual restaurants here in Charlotte, Viva Chicken, has a stuffed avocado and it is beyond delicious. I grabbed it as a side last week and was immediately inspired to create my own version. 

Presentation is everything, and while you could just chop up the avocado and mix it with this flavorful filling, stuffing it inside of the avocado is that little something extra! This couldn't have been easier to put together. I grabbed some fresh veggies that I had in the fridge, sauteed them up, and mixed them with organic quinoa and lean beef seasoned with Joe's Stuff (my favorite creole blend EVER). I finished these off with some Cholula and I totally want to make them again this week. And the week after that. Sub out the quinoa for cauliflower rice and you have a Whole30/Paleo approved meal! 

Mexican Quinoa Stuffed Avocados

2-3 ripe avocados, cut in half with outer skin removed
1 cup quinoa, cooked
1 lb. lean ground beef
1/2 red onion, chopped
1 small zucchini, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
Cajun or mexican seasoning
salt + pepper, to taste
olive oil, for sauteeing
fresh chopped cilantro, for garnish
Cholula, for serving

Cook quinoa according to instructions on bag/box.

Heat some olive oil in a medium saute pan. Add meat and cook until cooked through, breaking apart with a spatula while cooking. When the meat is about 3/4 way done cooking, add your favorite Cajun or Mexican seasoning, about 1 Tablespoon. 

In a separate pan, saute peppers, onions and zucchini until soft, about 10-12 minutes. Season with salt and pepper as needed.

In a medium bowl, mix together quinoa, meat and veggies. Prepare avocados by cutting in half and scooping out each half with a spoon. Top each avocado with as much filling as your heart desires and serve with Cholula on top!

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