Soy-Free Stuffed Avocado with Quinoa and Black Beans

Elevate your plant-based meal game with this Soy-Free Stuffed Avocado with Quinoa and Black Beans—a vibrant, nutrient-packed recipe that’s as delicious as it is eye-catching. Perfectly ripe avocados serve as edible bowls for a tantalizing medley of fluffy quinoa, hearty black beans, juicy cherry tomatoes, sweet corn, and a zesty homemade avocado dressing featuring lime, cumin, and paprika. This wholesome dish comes together in just 30 minutes, making it an easy yet satisfying option for lunch, dinner, or even a sophisticated appetizer. Naturally gluten-free and loaded with protein, fiber, and healthy fats, this recipe is ideal for those seeking a flavorful, soy-free alternative to traditional stuffed dishes. Serve it solo for a light meal or pair it with a fresh salad to impress at your next gathering.

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 2 Avocados (ripe but firm)
• 0.5 cup Quinoa
• 1 cup Vegetable broth (or water)
• 0.5 cup Black beans (cooked and rinsed)
• 0.5 cup Cherry tomatoes (halved)
• 0.25 cup Corn kernels (cooked, fresh, or canned)
• 0.25 cup Red onion (finely diced)
• 2 tablespoons Cilantro (chopped, optional)
• 1 Lime (juiced)
• 1 tablespoon Olive oil
• 0.5 teaspoon Cumin (ground)
• 0.25 teaspoon Paprika
• 0.25 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Rinse the quinoa thoroughly under cold water using a fine-mesh strainer to remove bitterness.

Step 2

In a medium saucepan, combine the quinoa and vegetable broth (or water). Bring to a boil over medium-high heat, then lower to a simmer. Cover and cook for 12-15 minutes, or until the liquid is absorbed and the quinoa is tender. Fluff with a fork and set aside to cool slightly.

Step 3

While the quinoa cooks, prepare the other ingredients. Halve the avocados and carefully remove the pits. Scoop out some of the flesh from the center, leaving a small border, and set aside the scooped avocado flesh in a small bowl.

Step 4

Mash the scooped avocado flesh lightly with a fork, then combine with lime juice, olive oil, cumin, paprika, salt, and pepper. Stir until well mixed to create a dressing.

Step 5

In a large mixing bowl, combine the cooked quinoa, black beans, cherry tomatoes, corn, red onion, and cilantro (if using). Pour the avocado dressing over the mixture and toss gently to coat.

Step 6

Spoon the quinoa and black bean mixture into the hollowed-out avocado halves, dividing evenly.

Step 7

Serve immediately as-is for a light meal, or pair with a green salad for a heartier option.

Nutrition Facts

Serving size	(990.4g)

Amount per serving	% Daily Value*
Calories	1108.0

Total Fat 65.9g	0%
Saturated Fat 8.8g	0%
Polyunsaturated Fat 1.3g
Cholesterol 0mg	0%
Sodium 1872.3mg	0%
Total Carbohydrate 114.5g	0%
Dietary Fiber 30.7g	0%
Total Sugars 8.9g
Protein 28.8g	0%

Vitamin D 0IU	0%
Calcium 115.6mg	0%
Iron 7.9mg	0%
Potassium 2354.8mg	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: 50.9%

Protein: 9.9%

Carbs: 39.3%