Mouthwatering Brazilian Vegetarian Brunch: Quinoa Stuffed Avocado Boats With Tomato-Cucumber Salad

Allergens

N/A

Ingredients

• 1. 1 cup quinoa, uncooked 2. 2 cups water 3. 1 tbsp olive oil 4. 1/2 red onion, diced 5. 1 bell pepper, diced 6. 2 cloves garlic, minced 7. 1/2 tsp salt 8. 1/4 tsp black pepper 9. 1/2 tsp ground cumin 10. 2 large ripe avocados 11. 1 cup cherry tomatoes, halved 12. 1/2 cucumber, diced 13. 1/4 cup fresh cilantro, chopped 14. 2 tbsp lime juice 15. 1 tbsp olive oil 16. 1/2 tsp salt 17. 1/4 tsp black pepper

Instructions

1. Cook quinoa according to package instructions and set aside.
2. Heat 1 tablespoon of olive oil in a pan over medium heat. Add onion, bell pepper, garlic, salt, black pepper, and cumin. Sauté until vegetables are tender, about 5 minutes.
3. In a large bowl, combine cooked quinoa, sautéed vegetables, and half of the cilantro. Stir to combine.
4. Slice avocados in half, remove the pit, and carefully scoop out some of the flesh to create a boat shape.
5. Fill each avocado boat with the quinoa mixture, pressing down gently to pack it in.
6. In another bowl, mix together cherry tomatoes, cucumber, lime juice, remaining olive oil, salt, and black pepper. Add the rest of the cilantro and toss gently.
7. Top each avocado boat with the tomato cucumber salad and serve immediately.

Chef’s Insight

The key to perfect quinoa is rinsing it well before cooking to remove any bitter coating.

Notes

This recipe can easily be doubled or tripled to serve more guests at your next brunch gathering.