I thought I lost this photo in the phone freezing incident last week, but just discovered it on my computer! This was a super fast meal that was thrown together in 20 minutes. I had a ripe avocado and two big appetites, and came up with this super easy & tasty recipe on the fly.
Mexicali Stuffed Avocados over Quinoa
1.5 c. quinoa
3 c. filtered water
vegan bouillon cube, optional
1 ripe Florida avocado (the bright green ones, not the haas!), cut in half, seeded, and removed from skin
1 15 oz. can of well rinsed black beans
1 c. TVP
2 tsp. liquid smoke
2 tsp. vegan worcestershire
2 tbsp. taco seasoning
1. Add quinoa and water to a small pot. Bring up to a boil, and boil for about 2 minutes. Drop to simmer for 15 minutes. All of the water should have absorbed and left you with perfect quinoa. Fluff with a fork.
2. Meanwhile, heat water and seasonings in a saucepan for TVP. Once boiling, remove from heat, and stir in TVP. Cover and let sit for about 5 minutes.
3. Heat up beans in a large bowl (microwave) and stir in rehydrated TVP.
4. On each plate, make a large bed of quinoa, put one half of avocado on top, and fill generously with bean/TVP mixture.
I mixed the remaining quinoa in with the bean/TVP mixture, and we ate this too. Okay, we killed it. This could probably feed up to 3 people but then you’d have to divide up the avocado! Enjoy!