Quinoa stuffed avocados

1 cup cooked quinoa

1/2 cup chopped red pepper

1 cup chopped baby kale or any other kale

handful of pumpkin seeds (I'm using raw)

2 avocados

optional:  Arugula drizzled with fresh lemon juice and a splash of EVOO for plating


Jalapeno Lime Cashew Cream:

1 cup raw cashews (soaked for at least 2-4 hours)

2-4 tablespoons cilantro

1/4 - 1/3 cup lime juice, to taste

1/2 jalapeno 

1 clove garlic (not pictured, whoops)

salt to taste

1/4 cup water, or more


In a small bowl, stir together quinoa, red pepper, kale, and pumpkin seeds.  Set aside.  Make the cashew cream by blending cashews, cilantro, lime juice, garlic and salt.  Slowly add water while blending until a creamy, smooth.  Take care not to make the cream too thin.  


Cut avocados in half and remove the pit.  Fill with quinoa mixture and drizzle with cashew cream. Serve on a bed of arugula that has been dressed with lemon juice and extra virgin olive oil. Serve immediately because you'd had for your avocados to turn brown. Makes 2-4 servings.





Recipe by SimplySoGood.com