Servings
4
Prep time
15
minutesCooking time
15
minutesCalorieskcal
Total time
30
minutesAvocado cups stuffed with farro, black beans and the right spices make great appetizers or mini-meals on a
bright, sunny day. Serve with an easy lime-cilantro crema for maximum Southwestern impact!
Ingredients
uncooked quinoa rinsed
organic black beans drained and rinsed
fresh salsa
Simply Organic Adobo Seasoning
Simply Organic Chili Powder
Simply Organic Black Pepper
extra-virgin olive oil
avocados cut in half, pit and a small bit of flesh removed
crema Mexicana
limes Juice and zest
cilantro leaves minced
Simply Organic Cayenne Pepper
Directions
- In a medium pot, place quinoa and 2 cups water. Bring to a boil, reduce heat and simmer for 15 to 17 minutes.
- Fluff with a fork and transfer to a large mixing bowl.
- Into bowl of quinoa, add black beans, salsa, adobo seasoning, chili powder, black pepper and olive oil. Stir to combine.
- Spoon quinoa mixture into center of avocados.
- Whisk together crema Mexicana, lime juice and zest, and cayenne.
- Spoon over the stuffed avocados, sprinkle with cilantro and serve.
