Quinoa-Stuffed Avocados


2 avocados, pitted
1 cup cooked quinoa
1 can black beans, drained and rinsed
2 scallions, sliced
1 red bell pepper, chopped
1 cup corn (fresh, frozen, or canned)
2 tbsp. Extra virgin olive oil
Juice of 2 limes
Kosher salt


  • Serving Size:
  • Cook time:
  1. Scoop out avocados, leaving a small border. Dice avocado and set aside.
  2. Make quinoa salad: In a large bowl, combine quinoa, beans, scallion, peppers, and corn. Add olive oil and lime juice, and toss to combine. Season with salt.
  3. Divide salad among 4 avocado halves.