Tuesday, May 5, 2015

Clean up your Cinco de Mayo Fiesta

I'm the biggest Mexican fan there is, and on top of it being a great excuse to indulge, its my hubby's birthday!! Double whammy !!!!! Here's a great way to make something delish at home and not feel like you missed out on the fun while still eating clean and staying on track!

Quinoa Stuffed Avocados
Healthy, delicious and a great way to get some healthy avocados into your diet, these quinoa stuffed avocados are as refreshing as they are pretty. While they may have a bad reputation for being high in fat, the fat contained in avocados provides health benefits, and helps increase our absorption of fat-soluble nutrients like carotenoids.

Quinoa Stuffed Avocados

This recipe couldn’t be simpler to throw together. Make my recipe for Texas Caviar, and toss 2 cups of the mixture with cooked quinoa (1 cup dry quinoa with 2 cups of vegetable broth) and you have your stuffing mixture. One ripe avocado will make you two stuffed halves, and 1 cup of dry quinoa will yield 3 cups cooked, so plan accordingly to how many you need. Top with a drizzle of the dressing from the Texas Caviar mixture, and finish them off with some siracha hot sauce and freshly chopped cilantro. The quinoa stuffing will save for a few days in fridge, which makes it an easy and quick lunch to throw together when you’re short on time, and you can use the rest of the Texas Caviar the way it was intended – as a dip! It will get gobbled up before you know it.
 Recipe courtesy of : The L
Prep time: 
Cook time: 
Total time: 

Serves: 1-2
Healthy and refreshing quinoa stuffed avocados make a great appetizer or light meal.
  • 2 cups of Texas Caviar recipe
  • 1 cup dry quinoa; soaked and rinsed
  • 2 cups vegetable broth
  • 1 ripe avocado
  • 1 lime; juiced
  • ¼ cup fresh cilantro; chopped
  • Siracha hot sauce or hot sauce of your choice

  1. In a medium saucepan, bring 2 cups of vegetable broth to a boil.
  2. Add in rinsed quinoa and bring mixture back up to a boil. Cover saucepan and turn heat to low. Cook for 15 minutes or until all of liquid is absorbed.
  3. When finished, remove from heat, remove lid, stir, and set aside to cool. You will want quinoa to cool to room temperature before using it.
  4. Prepare your Texas Caviar mixture (link to recipe above).
  5. When quinoa has cooled to room temperature, place quinoa into a large mixing bowl and mix in two cups of the Texas Caviar mixture, making sure to include some of the dressing. Stir to thoroughly combine.
  6. Cut your ripe avocado in half and carefully remove the pit.
  7. With a large spoon, gently scoop around the edges to scoop out your avocado. Place avocado halves on a plate and coat thoroughly with your lime juice to add extra flavor and prevent the avocado from browning.
  8. With a spoon, carefully fill your avocado halves with the quinoa mixture.
  9. Drizzle some of the dressing from the Texas Caviar on top, and finish off with a drizzle of hot sauce and freshly chopped cilantro.
  10. Serve and enjoy!

You will have plenty of quinoa mixture left over to use which will save well in the fridge for a few days.

 Now what's a great Mexican meal without a cocktail, right?

Skinny Margarita

Super fresh, skinny margaritas made with fresh lime juice, orange juice and agave nectar. The best margarita you’ll ever have!
  • Kosher salt or coarsely ground sea salt
  • 2 ounces (1/4 cup) silver tequila
  • 1½ ounces (3 tablespoons/about 1½ small limes) fresh lime juice
  • 1 ounce (2 tablespoons/about ½ of a medium orange) fresh orange juice
  • 1 teaspoon light agave nectar
  • 1 lime wedge or round, for garnish
  1. Pour a layer of salt onto a small plate (preferably one just slightly larger than the top of your margarita glass). Slice off a small piece of lime and run the wet edge of the slice along half of the rim of your glass. Dip the top of the glass into the salt at a 45-degree angle and roll it from side to side to catch the salt. Add ice cubes to your glass and set it aside.
  2. Fill a small cocktail shaker with ice. Pour in the tequila, freshly squeezed lime and orange juice and agave nectar. Put on the lid and shake for 30 seconds. Strain the liquid into your glass and garnish with a slice of lime.
  • Use 100% agave tequila labeled white, silver or blanco. I recommend Milagro, Hornitos or PatrĂ³n.
  • Citrus at room temperature is easier to juice than cold citrus, so take your limes and oranges out of the fridge an hour in advance. Here's another tip, from Brenda, a reader: Before you slice the citrus, roll it back and forth on cutting board, pressing slightly. Then cut it in half lengthwise, not across! You will get up to ⅓ more juice that way.
  • Consider lining the rim of just half your glass with salt so you can control how much salt you taste with each sip (that’s a great tip I picked up from a recent issue of Bon Appetit). If you’d prefer a light sprinkling of salt all around the rim, just pour a very thin layer of salt onto your plate and run the lime slice around the entire rim of the margarita glass.
  • Want to make a pitcher of margarita? For 10 drinks (about 45 ounces, or 5½ cups), combine 2½ cups silver tequila, generous 1¾ cup fresh lime juice (around 15 limes), 1¼ cup fresh orange juice (about 5 medium oranges) and 3 tablespoons plus 1 teaspoon light agave nectar. Mix well, and add ice. Don't forget to garnish your rims with lime rounds and coarse salt.

No comments:

Post a Comment