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Stuffed Grilled Avocados Recipe

Stuffed Grilled Avocados Recipe

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30 Min
6
Servings
27
ingredients

Stuffed Grilled Avocados recipe are a vegetarian delight! Quinoa, avocado, and the tasty flavors of V&V Supremo® Mexican Sour Cream and Sierra® Cotija Cheese make these a delicious addition to any menu.

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Ingredients

Creamy Garlic Dressing

Quinoa Salad

Grilled Avocado

6 Steps to complete

  • 1
    Prepare Creamy Garlic Dressing: in a small bowl, combine sour cream, salt, sugar, black pepper, garlic paste, white wine vinegar, and mix until all ingredients are full incorporated. Set aside until needed.
  • 2
    Prepare quinoa: put 1 cup of water and red quinoa in a small sauce pan and bring to a boil, cook quinoa for 6 to 8 minutes or until tender. Set aside to cool.
  • 3
    Filling: In a large bowl; Add quinoa, cucumber, red bell pepper, corn, broccoli, basil, cilantro, and ½ cup Cotija cheese. Add maple syrup, olive oil, vinegar, mustard, lemon juice, salt,
  • 4
    Grill Avocados: preheat cast-iron grill pan for 2 minutes over medium-high heat. Using a butter knife, score avocado halves into cubes, being careful to avoid piercing the shell.
  • 5
    Brush cut side of avocados with lemon juice first, and then with olive oil. Place the avocados cut side down on grill pan. Cook for 1 to 2 minutes, or until avocados have grill marks. Remove from heat and set aside.
  • 6
    Stuff each avocado half with a heaping ¼ cup quinoa salad. Top avocados with basil, cilantro Cotija cheese and 1 tablespoon Creamy Garlic Dressing. Serve with lime wedges and enjoy!
Prepare Creamy Garlic Dressing: in a small bowl, combine sour cream, salt, sugar, black pepper, garlic paste, white wine vinegar, and mix until all ingredients are full incorporated. Set aside until needed.; Prepare quinoa: put 1 cup of water and red quinoa in a small sauce pan and bring to a boil, cook quinoa for 6 to 8 minutes or until tender. Set aside to cool.; Filling: In a large bowl; Add quinoa, cucumber, red bell pepper, corn, broccoli, basil, cilantro, and ½ cup Cotija cheese. Add maple syrup, olive oil, vinegar, mustard, lemon juice, salt, ; Grill Avocados: preheat cast-iron grill pan for 2 minutes over medium-high heat. Using a butter knife, score avocado halves into cubes, being careful to avoid piercing the shell.; Brush cut side of avocados with lemon juice first, and then with olive oil. Place the avocados cut side down on grill pan. Cook for 1 to 2 minutes, or until avocados have grill marks. Remove from heat and set aside. ; Stuff each avocado half with a heaping ¼ cup quinoa salad. Top avocados with basil, cilantro Cotija cheese and 1 tablespoon Creamy Garlic Dressing. Serve with lime wedges and enjoy!

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