Low Sodium Stuffed Avocado with Quinoa and Black Beans

Elevate your healthy eating game with this vibrant and satisfying recipe for Low Sodium Stuffed Avocado with Quinoa and Black Beans. Packed with plant-based protein and fiber, this dish combines fluffy quinoa, no-salt-added black beans, juicy cherry tomatoes, and crisp red bell pepper in a refreshing lime and cumin dressing. The creamy avocado halves serve as edible bowls, making this meal as visually stunning as it is nutritious. Perfect for a light lunch, vegetarian main course, or an impressive side dish, this recipe comes together in just 30 minutes and proves that eating low sodium doesn’t mean sacrificing bold flavors.

Nutriscore Rating: 87/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 2 whole Avocados
• 1 cup Quinoa
• 1 cup No-salt-added black beans, canned
• 1 cup Cherry tomatoes
• 0.5 whole Red bell pepper
• 0.25 whole Red onion
• 0.25 cup Fresh cilantro leaves
• 1 tablespoon Lime juice
• 0.5 teaspoon Ground cumin
• 1 teaspoon Olive oil
• 0.25 teaspoon Freshly ground black pepper

Directions

Step 1

Rinse the quinoa under cold water using a fine-mesh strainer. Cook the quinoa according to package instructions (typically 1 cup of quinoa to 2 cups of water, simmered until the water is absorbed and the quinoa is fluffy). Once cooked, set it aside to cool slightly.

Step 2

While the quinoa is cooking, halve the avocados and carefully remove the pits. Use a spoon to gently scoop out a portion of the flesh, leaving a 1/4-inch layer inside the skin to create a sturdy 'bowl.' Dice the removed avocado flesh and set it aside.

Step 3

Rinse and drain the no-salt-added black beans thoroughly. Quarter the cherry tomatoes, dice the red bell pepper and red onion finely, and chop the fresh cilantro leaves.

Step 4

In a large mixing bowl, combine the cooked quinoa, black beans, diced avocado, cherry tomatoes, red bell pepper, red onion, and cilantro. Add the lime juice, ground cumin, olive oil, and freshly ground black pepper. Stir the mixture gently to combine, ensuring the avocado pieces remain intact.

Step 5

Scoop the quinoa and black bean mixture into the hollowed-out avocado halves, evenly dividing the filling among them.

Step 6

Serve immediately as a light main dish or side. Optionally, garnish with additional cilantro leaves or a lime wedge for extra flavor.

Nutrition Facts

Serving size	(1174.1g)

Amount per serving	% Daily Value*
Calories	1627.5

Total Fat 86.3g	0%
Saturated Fat 10.9g	0%
Polyunsaturated Fat 1.3g
Cholesterol 0mg	0%
Sodium 1244.3mg	0%
Total Carbohydrate 178.2g	0%
Dietary Fiber 44.4g	0%
Total Sugars 10.7g
Protein 48.9g	0%

Vitamin D 0IU	0%
Calcium 225.0mg	0%
Iron 12.5mg	0%
Potassium 3362.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.1%

Protein: 11.6%

Carbs: 42.3%