Consumer demand for avocados has increased over the years, especially among health-conscious individuals. It makes sense since the creamy, rich texture of fresh avocados can be hard to resist. I like to include avocados in various recipes such as smoothies, salads, dressings and even as a spread for my sandwiches.
Not only is this fruit so versatile, it is also loaded with health-promoting nutrients. Avocados are packed with fiber, heart-healthy fats and nearly 20 different vitamins and minerals. The soluble fiber in avocados feed the beneficial bacteria in our gut that help support our well-being. The healthy fats present in avocados have been shown to have cholesterol-lowering affects and can help our bodies absorb fat-soluble vitamins like vitamin A, D, E and K from foods.
These Quinoa Salad Stuffed Avocados with Hummus Dressing have been such a fun and delicious way to enjoy avocados. 
I love using the avocado as a bowl itself, it makes such a beautiful and enjoyable snack, appetizer or side. Check out the recipes below and brighten up your day with all the fresh and colorful ingredients!
Creamy Hummus Dressing
Ingredients:
- ½ cup plain non-fat yogurt
- ½ cup hummus (classic or roasted red bell pepper)
- 1 tablespoon lemon juice
- Dash of black pepper
- 1 to 2 tablespoon water (optional)
Instructions:
Toss all ingredients into a bowl and mix well. Add water if you want the dressing to be less thick and runnier.
Quinoa Salad Stuffed Avocados with Hummus Dressing Recipe
Ingredients:
- 3 avocados
- ¼ cup quinoa, uncooked
- ½ cup water
- ½ cup canned black beans, low sodium & rinsed
- ⅓ cup tomato, diced
- ⅓ cup bell pepper, diced
- ⅓ cup cucumber, diced
- ⅓ purple onion, diced
- ⅓ cup of cilantro, chopped
- ⅓ cup of corn, canned
- 6 tablespoon of hummus dressing
Instructions:
Rinse the quinoa with cold water and drain. In a saucepan, add quinoa, ½ cup water and bring to a boil. Reduce heat to a simmer and cover the pot with a lid for about 12 to 14 minutes or until the liquid has been absorbed. Fluff the quinoa with a fork, place it in a medium bowl and let it sit for 5 minutes.
Toss the corn, black beans, chopped tomato, cucumber, onion, & bell pepper into the quinoa bowl.
Cut both avocados in half, remove the seed and scoop out some of the center flesh. Spoon the quinoa salad into the center of each avocado.
Drizzle over the hummus dressing, garnish with cilantro & serve immediately!
Cooking notes:
- If you have extra quinoa salad, you can store it in an airtight container in the fridge for up to 2 days.
- Avoid cutting and stuffing the avocados until you are ready to serve.
