Looking for a lunch that’s as beautiful as it is delicious? You’ve found it! This Quinoa Stuffed Avocado Salad is a powerhouse of flavor, texture, and nutrients. Creamy avocado halves create the perfect edible bowl for a zesty, veggie-packed quinoa salad. It’s light, refreshing, and guaranteed to brighten your day.
Ingredients
• For the Quinoa Salad
• 1⁄2 cup / 85g uncooked quinoa, rinsed and drained
• 1 cup / 240ml water
• 2 roma tomatoes, seeded and finely chopped
• 1⁄2 cup / 15g shredded fresh spinach
• 1⁄3 cup / 55g finely chopped red onion
• For the Lemon Dressing
• 2 tablespoons / 30ml lemon juice
• 2 tablespoons / 30ml olive oil
• 1⁄2 teaspoon salt
• For Assembly
• 2 cups / 60g fresh spinach leaves
• 2 ripe avocados, halved, seeded, and peeled
• 1⁄3 cup / 50g crumbled vegan feta-style cheese
Instructions
1. In a small saucepan, combine the rinsed quinoa and water. Bring to a boil, then reduce the heat to low. Simmer, covered, for about 15 minutes or until all the liquid is absorbed. Fluff with a fork and transfer to a medium bowl to cool slightly.
2. To the bowl with the quinoa, add the chopped roma tomatoes, shredded spinach, and finely chopped red onion. Stir gently to combine.
3. In a separate small bowl, prepare the dressing by whisking together the lemon juice, olive oil, and salt until well combined.
4. Pour the dressing over the quinoa mixture and toss everything together until evenly coated.
5. To serve, arrange the fresh spinach leaves on four individual plates. Place the avocado halves on the bed of spinach and carefully slice them if desired. Spoon the quinoa mixture generously into the avocado halves. Sprinkle with the crumbled vegan feta and serve immediately.
Nutritional Information
• PER SERVING (ESTIMATED): 300 calories, 21 g total fat, 4 g saturated fat, 456 mg sodium, 24 g carbohydrates, 7 g fiber, 7 g protein. *Nutritional values are an estimate and will vary based on the specific brand of vegan feta used.
Pro Tips
• To prevent the avocado from browning, gently brush the cut surfaces with a little extra lemon juice before stuffing.
• For a nuttier, more complex flavor, toast the dry quinoa in the saucepan for 2-3 minutes over medium heat before adding the water.
• Feel free to customize the salad with extra crunch by adding diced cucumber, bell peppers, or a sprinkle of toasted sunflower seeds.
• You can prepare the quinoa salad mixture up to 2 days in advance and store it in an airtight container in the refrigerator. Assemble with fresh avocado just before serving.
FAQ
Q: Is this quinoa stuffed avocado a good source of vegetarian protein
A: Yes, it is! Quinoa is a complete protein, containing all nine essential amino acids. This dish provides a satisfying and balanced source of plant-based protein, with approximately 7 grams per serving.
Q: Can I add other plant-based ingredients for more protein or crunch
A: Absolutely! To boost the protein, consider adding a quarter cup of chickpeas or black beans to the quinoa salad. For extra crunch and healthy fats, sprinkle on some toasted sunflower seeds, pumpkin seeds, or chopped walnuts.
Q: Is this stuffed avocado recipe vegan
A: Yes, this recipe is 100% vegan as written. It uses a crumbled vegan feta-style cheese to provide a salty, briny flavor without any dairy, making it a perfect plant-based meal.
Q: How can I meal prep this vegetarian lunch
A: For best results, prepare the quinoa salad mixture ahead of time and store it in an airtight container in the refrigerator for up to 2 days. When you’re ready to eat, simply slice a fresh avocado, stuff it with the pre-made salad, and enjoy. This prevents the avocado from browning.
