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November 19, 2012 — Vegan Recipes

Peruvian Stuffed Avocados

Source:  Go Dairy Free

Peruvian Stuffed Avocados.  My Voice Vegan Recipes 

Quinoa Salad:

  • 1 cup water
  • 3/4 cup quinoa
  • 1/4 cup fresh corn kernels
  • 1/4 cup diced tomato
  • 1/4 cup cooked, diced sweet potatoes or yams
  • 3 tablespoons minced red onion
Lime-Jalapeño Dressing:
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons lime juice
  • 3 tablespoons fresh cilantro leaves
  • 1 teaspoon sugar (or sweetener of choice)
  • 1/2 teaspoon salt
  • 1/2 jalapeño pepper, stemmed and seeded
For Stuffing:
  • 2 ripe avocados
  • Fresh cilantro leaves


  1. Bring water to a boil in a small saucepan.
  2. Rinse quinoa in a fine mesh sieve and add to pot.
  3. Cook, covered, over low heat for 12 minutes.
  4. Remove from heat and let stand for 10 minutes, then fluff with a fork and transfer to a medium bowl.
  5. Add corn, tomato, yams and onion to bowl and mix well.
  6. Puree all dressing ingredients in a small food processor or blender and stir into salad.
  7. Cover and chill for at least 1 hour.
  8. Cut avocados in half and remove pits.
  9. Place avocado halves on 4 small plates and top with quinoa salad.
  10. Garnish with cilantro leaves.

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