Quinoa Stuffed Peruvian Avocados
Bring water to a boil in a small saucepan.
Rinse quinoa in a fine mesh sieve and add to pot. Cook, covered, over low heat for 12 minutes. Remove from heat and let stand for 10 minutes, then fluff with a fork and transfer to a medium bowl.
Add corn, tomato, yams, and onion to bowl and mix well.
Puree all dressing ingredients in a small food processor or blender and stir into salad. Cover and chill for at least 1 hour.
Cut avocados in half and remove pits. Place avocado halves on 4 small plates and top with quinoa salad. Garnish with cilantro leaves.
At least 1 hour
1 hours and 20 minutes
1 cup water
3/4 cup quinoa
1/4 cup fresh corn kernels
1/4 cup diced tomato
3 tablespoons minced red onion
1/4 cup cooked, diced yams
1/4 cup olive oil
3 tablespoons lime juice
3 tablespoons fresh cilantro leaves
1 teaspoon sugar
1/2 teaspoon salt
1/2 jalapeño pepper, stemmed and seeded
2 ripe Peruvian avocados
Fresh cilantro leaves