Stuffed Avocados

Packed full of veggies and antioxidants, this dish is an easy and delicious way to keep your holiday eating on track.

Stuffed Avocados

Adapted from Dr. Ann Kulze's recipe

Ingredients:

• 2 medium, ripe avocados, sliced in half and pit removed
• 1 cup of dry quinoa, prepared in vegetable broth (follow instructions on quinoa package)
• 2 carrots, shaved and finely chopped
• 1/2 purple onion, diced
• 1 medium yellow squash, finely chopped
• 1/2 red bell pepper, finely diced
• 1/2 cup tomato, finely diced
• 2 cloves fresh garlic, finely chopped
• 1 tsp. whole grain dijon mustard
• juice of 1/2 lemon
• salt and pepper to taste

Start by preparing the quinoa in a medium to large saucepan. As quinoa is cooking, chop the carrots, onion, squash, bell pepper, and tomato. Add the vegetables to the quinoa as it is cooking, allowing the vegetables to soften and cook as well. Cook about 20 minutes until quinoa is soft and looks as if the grains begin to separate. Add water as needed. Right before serving, add the garlic, dijon mustard, lemon juice and s&p to the mixture. Place the halved avocados on a plate and top with the quinoa and veggies. 

The best way to eat this is to dig deep and get a little bit of avocado with each bite. 

Your body will thank you.

Happy eating!

xoxo,

lauren