1red bell pepperchopped (reserve 2 Tablespoons for garnish)
½cupcilantrochopped
½cupgreen onionssliced, green part only (reserve white part for sauce)
¼cuppine nuts
juice of one lime
1Tablespoonbalsamic vinegar
½teaspoonblack pepper
½teaspoonsalt
6medium avocadoshalved and pitted, with skin removed.
1limecut in wedges for garnish
For Habanero Sauce
2cupswater
2habanero peppersyellow, red or orange
1red bell pepper
4clovesgarlicpeeled
3green onionswhite part only (reserve green part)
⅓cupmayonnaisenot salad dressing
3Tablespoonsfresh lime juice
1teaspoonsalt
Instructions
For Quinoa Stuffed Avocados
Bring water to boil in medium saucepan. Rinse quinoa in fine sieve and pour into boiling water. Cover saucepan, turn to low and let simmer for 20 minutes. Remove from heat. Set aside to cool.
Prepare tangerines, red pepper, cilantro, green onions, and pine nuts.
Mix lime juice, vinegar, pepper and salt together, then pour over cooled quinoa. Add tangerines, red pepper, cilantro, green onions, and pine nuts and toss gently to mix well.
Cut avocados in half. Remove pit and gently remove avocado halves from skin. Scoop 3-4 Tablespoons of quinoa salad mixture into each avocado half. Gently pack it into hole and over top of avocado.
Serve with habanero sauce and a lime wedge.-Makes 3 cups salad.-Makes 12 half avocado servings.
For Sauce
Bring 2 cups water to a boil.Cut off stem and remove seeds and membrane from habaneros and red pepper. (We recommend wearing gloves: be careful not to touch your eyes or skin.) Place all in boiling water to cook and soften. Cover with lid. Lower temperature to low and simmer 12 minutes.
Remove peppers from water and put in blender. Discard water.
Add garlic, green onions (white part), mayonnaise, lime juice and salt to blender. Blend well for 2-3 minutes until sauce is smooth.-Makes 12 ounces sauce (12 one ounce servings)
Notes
Serve 2 avocados for a main dish; 1 avocado for a side dish or salad.