Peruvian Brunch Delight: Quinoa-Stuffed Avocado Boats with Lemon Cilantro Dressing

Allergens

None

Ingredients

• 1 cup uncooked quinoa
• 2 cups water or vegetable broth
• 4 ripe avocados, halved and pitted
• 1 cup cherry tomatoes, halved
• 1 cup black beans, cooked and rinsed
• 1/2 cup red onion, finely chopped
• 1/2 cup cilantro, finely chopped
• 2 lemons, zested and juiced
• 3 tablespoons olive oil
• Salt and pepper, to taste

Instructions

1. Rinse the quinoa under cold water in a fine mesh strainer. In a medium saucepan, combine the quinoa and water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is tender and the liquid has been absorbed. Remove from heat and let it stand for 5 minutes before fluffing with a fork.
2. In a large bowl, mix together the cooked quinoa, cherry tomatoes, black beans, red onion, and half of the cilantro.
3. In a separate small bowl, whisk together the lemon juice, lemon zest, olive oil, salt, and pepper to make the lemon cilantro dressing.
4. Spoon the quinoa mixture into the avocado halves, dividing it evenly among them. Drizzle the lemon cilantro dressing over each avocado boat. Garnish with the remaining cilantro and a sprinkle of black pepper.

Chef’s Insight

The combination of creamy avocado and nutty quinoa creates a delightful contrast in textures, while the lemon cilantro dressing adds a burst of freshness to the dish.

Notes

For best results, use ripe but firm avocados that yield slightly when pressed.