Quinoa Stuffed Peruvian Avocados

Quinoa Stuffed Peruvian Avocados

Recipe by Avocados From Peru


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.


Serves 4

Prep Time

20 minutes

Cook Time

At least 1 hour

Total Time

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