Peruvian Stuffed Avocado Boats with Quinoa & Black Beans – A Vegetarian Delight!
A flavorful peruvian snack perfect for vegetarian eaters - made for visual appeal and culinary depth.
Allergens
None
Ingredients
- 6 ripe avocados
- 1 cup cooked quinoa
- 1 can (15 oz) black beans, drained and rinsed
- 1 small red onion, finely chopped
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 lime, juiced
- Salt and pepper, to taste
- 1/4 cup fresh cilantro, chopped
- 1/2 cup cherry tomatoes, halved
- Crumbled feta cheese (optional)
Instructions
- In a large bowl, combine cooked quinoa, black beans, red onion, bell pepper, garlic, lime juice, salt, and pepper. Mix well.
- Carefully cut each avocado in half and remove the pit. Using a spoon, gently scoop out a portion of the avocado flesh to create a boat shape. Reserve the removed flesh for another use.
- Fill each avocado boat with the quinoa and black bean mixture. Top with cherry tomatoes and a sprinkle of crumbled feta cheese (if using).
- Garnish with fresh cilantro and a squeeze of lime juice. Serve immediately.
Chef’s Insight
The key to perfect avocado boats is to not overfill them; allow space for the filling to settle while still maintaining a generous portion.
Notes
Serve with your favorite salsa or hot sauce for added flavor.