Stuffed Grilled Avocados

Ingredients

Directions

1. 1

   To make the dressing, combine the V&V Supremo® Crema Supremo® Brand Mexican Sour Cream, salt, sugar, black pepper, garlic paste and white wine vinegar in a small bowl. Mix until fully incorporated and set aside.

2. 2

   To cook the quinoa, put the water and red quinoa in a small saucepan and bring to a boil. Cook for 6 to 8 minutes, or until tender. Set aside to cool.

3. 3

   To make the filling, in a large bowl, combine the quinoa, cucumber, red bell pepper, corn, broccoli, basil, cilantro and ½ cup of the Grated V&V Supremo® Sierra® Brand Cotija Cheese. Add the maple syrup, olive oil, vinegar, mustard, lemon juice, salt and pepper and toss until combined.

4. 4

   To grill the avocados, preheat a cast-iron grill pan over medium-high heat for 2 minutes. Using a butter knife, score the avocado halves into cubes, being careful to avoid piercing the shell.

5. 5

   Brush the cut side of the avocados with the lemon juice first, then with the olive oil. Place the avocados cut side down on the grill pan and cook for 1 to 2 minutes, or until they have grill marks. Remove from the heat and set aside.

6. 6

   Stuff each avocado half with a heaping ¼ cup of the quinoa salad. Top with basil, cilantro, the remaining 3 tbsp. of Grated V&V Supremo® Sierra® Brand Cotija Cheese and 1 tbsp. of the creamy garlic dressing. Serve with lime wedges.