![[NEW] Spicy Stuffed Avocados](https://res.cloudinary.com/sjlabs/image/upload/c_scale,q_auto,f_auto,w_1024/74126803953.jpg)
Ingredients
- ½ cup quinoa, uncooked
- 1 cup low-sodium vegetable broth 1 can black beans, rinsed and drained ½ red pepper, diced ½ cup corn ½ red onion, minced ½ cup cilantro, chopped and divided
- 1 Tbsp. salt-free Mexican seasoning
- 1 cup cashews, soaked in water overnight
- 1 tsp. apple cider vinegar ⅛ tsp. salt 2 avocados, halved and pitted
Tip: Screenshot this list for easy reference while shopping
Instructions
- Dry toast your cleaned quinoa for 1-2 minutes over medium heat. Add vegetable broth and bring to boil. Reduce heat to low. Cover and simmer 15-20 minutes, until liquid is absorbed.
- Combine chopped vegetables, half of cilantro and the spice mix. When quinoa is cooked, add to vegetable mixture and cool.
- Drain the cashews and place them in a food processor with 1/4 cup water, vinegar and salt. Puree, adding extra water in small increments as needed to get the desired texture. Stir in 2 tablespoons of the remaining cilantro and refrigerate.
- Divide the slightly cooled vegetable mixture evenly across avocado halves. Serve with a dollop of the cashew cream and garnish with the remaining cilantro.
