SuperCharged Tex Mex Quinoa Stuffed Avocado ‘Boats’.

By Jackie DeKnock  ,   

June 14, 2020

This avocado salad recipe is a delicious way to serve up of boat loads of nutrition and energy!

  • Prep: 30 mins
  • 30 mins

    30 mins

  • Yields: 4 Servings



2 ripe avocadoes, cubed

1/3 cup white quinoa, well-rinsed

1 can (1/2 cup) organic black beans, rinsed, drained (or make DIY dried beans from scratch)

½ cup grape tomatoes, sliced in half

½ red, yellow or orange pepper, cubed

¼ cup red onion, finely diced

½ cup fresh cilantro, coarsely chopped

Juice of 2 limes

Splash coconut oil

½ teaspoon cumin

Himalayan sea salt and freshly ground black pepper, to taste

A splash of love


Place quinoa in a large bowl; cover with water. Let stand 5 minutes 5 Minutes; rinse well, drain. Bring 2/3 cups water to a boil in a large saucepan; stir in quinoa. Cover, reduce heat, and simmer 15 minutes 15 Minutes or until liquid is absorbed. Uncover; fluff with a fork. Allow to cool in a large bowl.

Cut avocado in half, remove the pit, gently remove and cube the avocado (be careful to keep the outer skin of each avocado intact).

Prepare all salad ingredients, add to cooled quinoa and blend well. Add more lime juice to coat salad ingredients if needed.

Fill each avocado half with the salad mixture and serve immediately. Stay Charged!