Ingredients with Measurements:
- 2 ripe avocados
- 1 cup cooked quinoa
- 1/2 cup black beans, drained and rinsed
- 1/2 cup corn kernels
- 1/4 cup diced red onion
- 1/4 cup chopped fresh cilantro
- 1/4 cup crumbled feta cheese
- 1/4 cup jícama, peeled and diced
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. Cut the avocados in half lengthwise and remove the pit.
2. Scoop out some of the flesh from each half to create a hollow space for the stuffing.
3. In a mixing bowl, combine the cooked quinoa, black beans, corn, red onion, cilantro, feta cheese, and jícama.
4. Add the lime juice, olive oil, salt, and pepper to the bowl and mix well.
5. Spoon the quinoa mixture into the hollow space of each avocado half.
6. Serve immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: None
Temperature:
- Serve at room temperature.
Serving size:
- 4 servings (2 avocado halves per serving)
Nutritional information:
- Calories per serving: 315
- Total fat: 20g
- Saturated fat: 4g
- Cholesterol: 8mg
- Sodium: 200mg
- Total carbohydrates: 29g
- Dietary fiber: 11g
- Sugars: 3g
- Protein: 9g
Substitutions for ingredients:
- Quinoa: Brown rice, couscous, or bulgur wheat
- Black beans: Kidney beans, pinto beans, or chickpeas
- Corn: Roasted red peppers or diced tomatoes
- Red onion: Shallots or scallions
- Cilantro: Parsley or basil
- Feta cheese: Goat cheese or queso fresco
- Jícama: Carrots or cucumber
Variations:
- Add diced jalapeño or serrano pepper for a spicy kick.
- Top with sliced avocado, diced tomatoes, or hot sauce.
- Use different types of beans or grains for variety.
Tips and tricks:
- Choose ripe avocados that are slightly soft to the touch.
- To prevent the avocados from rolling around on the plate, slice a small piece off the bottom to create a flat surface.
- Use a spoon to gently scoop out the avocado flesh, being careful not to puncture the skin.
- Mix the quinoa mixture well to ensure even distribution of flavors.
Storage instructions:
- Store any leftover quinoa mixture in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the quinoa mixture in the microwave or on the stovetop before stuffing into the avocado halves.
Presentation ideas:
- Serve on a bed of lettuce or arugula for added color and texture.
- Garnish with a sprig of cilantro or a lime wedge.
Garnishes:
- Cilantro, lime wedges, diced tomatoes, sliced avocado, hot sauce
Pairings:
- Serve with a side of tortilla chips or a simple green salad.
Suggested side dishes:
- Mexican rice, roasted vegetables, or grilled chicken.
Troubleshooting advice:
- If the avocado halves are too small to hold all of the quinoa mixture, scoop out a little more flesh to create more space.
Food safety advice:
- Make sure to wash all produce before using.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
- Jícama is a root vegetable native to Mexico and Central America. It has a crunchy texture and slightly sweet flavor, making it a popular ingredient in salads and salsas.
Flavor profiles:
- This dish has a fresh and vibrant flavor, with a combination of tangy lime juice, savory quinoa, and creamy avocado.
Serving suggestions:
- Serve as a light lunch or dinner, or as a side dish for a Mexican-themed meal.
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Region: Mexican