In a frying pan or a deep pan add olive oil to medium heat, sauté the sliced mushrooms with salt and pepper to taste for 5 minutes.
While mushrooms are cooking, remove the seed from each avocado without removing flesh from skin. Drizzle lemon juice on each avocado half to preserve and keep from browning.
In a pot over medium heat, bring 3 cups of water to boil and cook quinoa for approximately 10 minutes.
Once mushrooms are sautéed and quinoa cooked, add the quinoa, garlic paste and salt and pepper to taste to the mushrooms. Stir well to combine all ingredients. Turn off heat.
Evenly distribute the quinoa mushroom mixture between the centers of each avocado half. Sprinkle parmesan cheese over each to garnish and serve.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
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Avocados Stuffed with Quinoa
Amount Per Serving 4
Calories 490 Calories from Fat 0
% Daily Value*
Total Fat 26g 34%
Saturated Fat 4g 20%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol < 5mg 1%
Sodium 180mg 8%
Total Carbohydrates 53g 19%
Dietary Fiber 12g 42%
Total Sugars 2g
Includes 0g Added Sugars 0%
Vitamin A 0mg
Vitamin C 0mg
Vitamin D 0.14mg 0.14%
Calcium 86mg 6%
Iron 4mg 20%
Potassium 1020mg 20%
* Percent Daily Values are based on a 2000 calorie diet.
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