Mexican Avocado Boats   

Name: Mexican Avocado Boats
Ingredients: 1 ripe avocado; 1 cup cooked quinoa; ½ cup cooked black beans, drained and rinsed; ½ red pepper, chopped; ¼ cup red onion, diced; ¼ cup fresh cilantro, chopped; juice of one lime; 2 teaspoon agave nectar; 1 teaspoon dijon mustard; 1/8 teaspoon ground cumin; salt and pepper, to taste; 3 vega antioxidant omega oil

Emily Jacobs|April 30, 2014 9:46 am EST

4 (1 ratings)

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This Mexican avocado salad recipe comes from Canada’s MyVega.com, which specializes in plant-based nutrition. The recipe’s developer, Melanie Roy, calls this recipe “a quick trip south of the border with these fun and easy-to-make avocado boats.” Recipe by: Melanie Roy for www.MyVega.com

Servings

2

Ingredients

1 ripe avocado 
1 cup cooked quinoa 
½ cup cooked black beans, drained and rinsed 
½ red pepper, chopped
¼ cup red onion, diced 
¼ cup fresh cilantro, chopped 
juice of one lime 
2 teaspoon agave nectar
1 teaspoon dijon mustard
1/8 teaspoon ground cumin 
salt and pepper, to taste
3 vega antioxidant omega oil

Directions

Cut avocado in half, remove the pit and scoop out the flesh (being careful to keep each half whole). In a medium sized bowl toss quinoa, black beans, red pepper, red onion, and fresh cilantro. Toss quinoa mixture with the dressing until well coated. Fill each avocado half with the quinoa mixture and serve immediately.
In a small bowl, whisk together dressing ingredients.