Avocados? They’re not just for guacamole. If you’re an avocado lover like me, then this is one for you. I eat an avocado every day. They are so versatile and an absolute superstar when it comes to benefiting your health. Here are just some of the reasons why I love them…
- Despite being a fruit, they’re very low in sugar
- They make a great fat substitute for butter in baking, a handy trick for vegans
- You can use the empty hole where the seed used to be as a bowl
- They make smoothies creamy and filling
- They’re full of healthy, unsaturated fat – which can actually help you lose weight!
- They help lower bad dietary cholesterol
- You can use them as an awesome spread in replacement of butter or margarine
- They make great baby food, being soft, mashable and nutrient-rich
- You can use the flesh as a natural face mask – their vitamin E content is great for skin
- They’re in season all year round!
I’ve got my lovely friend Rachelle to thank for inspiring this dish – she served half an avocado stuffed with a fresh little salsa as a starter for dinner. Her mum used to make it for her growing up as a fantastic filling snack. I took her version and added a few bits to make this tex-mex inspired dish, making it an all-rounder when it comes to health. By adding quinoa and beans that healthy fat is accompanied by high levels of protein, fibre and other nutrients.
You don’t have to stick to my recipe! You could try creating your own versions to make a whole range of healthy snacks, starters or main meals.
Stuffed Avocados with Bean Salsa and Quinoa (VE, GF, Sugar-free)
Makes: 2 servings
Takes: 25 minutes
- 2 avocados, sliced in half lengthways and stones removed
- 2 tomatoes, finely chopped
- 1/4 cucumber, finely chopped
- 1 small red onion, finely chopped
- 1 green chilli, finely chopped
- 1/2 tin black beans (or beans of your choice)
- Juice of half a lime
- A handful of fresh coriander, roughly chopped
- 125g quinoa
- A drizzle of olive oil
- Salt and pepper to taste
- Put the quinoa in a saucepan with twice the amount of water and bring to the boil. Reduce the heat, cover and simmer until tender and most of the liquid has been absorbed (around 15-20 minutes).
- In the meantime, prepare the rest of your ingredients and combine the tomatoes, cucumber, red onion, chilli, beans, lime juice and coriander for the salsa.
- Arrange the avocado halves on your plate, filling the empty hole with the salsa and serving the quinoa on the side.