Stuffed Avocado with Quinoa & Black Beans — Nutriofia Recipe

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Stuffed Avocado with Quinoa & Black Beans

66 Nutrition score

Lunch 🥄 10 min prep 🔥 12 min cook 👤 1 serving

Avocado halves filled with a zesty quinoa and black bean mix — elegant enough for a work lunch and robust enough to keep you satisfied all afternoon. The avocado shell acts as its own container.

vegan gluten free high protein portable

Nutrient Fingerprint % of adult daily reference intake · per serving

💪 Protein

57%

🌾 Fibre

35%

🦴 Calcium

12%

⚡ Iron

66%

🌿 Magnesium

59%

🍊 Vitamin C

36%

🍃 Folate

32%

🫀 Omega-3

Based on UK dietary reference values. Capped at 100% per nutrient.

💡 Make it your own: feel free to add, swap or leave out ingredients to suit your taste or what's in your cupboard. Just remember — if you change what's in the recipe, update the ingredients in your Day Tracker too, so your nutrition numbers stay accurate.

Ingredients (per serving)

Avocado, Hass, flesh only 1 large avocado, halved and stoned
160 g
Quinoa (Grain) dry weight; cook and cool first
60 g
Black Beans tinned, drained and rinsed
80 g
Tomatoes, cherry, raw halved
60 g
Lime juice, fresh over avocado and filling
10 g

Method

1 Cook the quinoa: rinse, then simmer in 120ml water 12 minutes until absorbed. Spread on a plate to cool completely.
2 Drain and rinse the black beans. Halve the cherry tomatoes. Once the quinoa is cool, combine it with the black beans, cherry tomatoes and lime juice. Season with black pepper and toss well.
3 Halve the avocado lengthways and remove the stone. Scoop out a little extra flesh from each half to widen the hollow. Chop the scooped flesh and stir it into the quinoa mixture.
4 Spoon the filling generously into each avocado half — pile it up over the rim. Pack in a container with the cut side up. The avocado shell keeps everything neatly in place. Squeeze a little extra lime juice over the cut surface to slow browning. Eat the same day.