Baked avocado

By Desiree Nielson
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  • 2 avocados
  • 2 cups (480 milliliters) quinoa, cooked
  • 1/4 cup (60 milliliters) cherry tomatoes, diced
  • 1/4 cup (60 milliliters) feta cheese, crumbled
  • 1/4 cup (60 milliliters) corn kernels
  • 1/4 cup (60 milliliters) walnuts
  • 2 tablespoons (30 milliliters) lime juice, for topping


  1. Preheat oven to 375F (190C).
  2. Cut an avocado in two lengthwise and remove pit.
  3. Use a paring knife to cut cross-hatches in the avocado flesh. Be careful not to cut through to the skin.
  4. Scoop out the avocado flesh and place it in a bowl. Set avocado skins aside.
  5. Add cherry tomatoes, cooked quinoa, walnuts and corn kernels to the bowl with avocado and mix together, being careful not to crush the avocado flesh.
  6. Spoon mixture to the empty avocado skins.
  7. Place filled avocado in a baking dish.
  8. Sprinkle feta cheese over top.
  9. Bake for 10-15 minutes until feta starts to brown.
  10. Drizzle with squeezed lime juice.
  11. Enjoy!


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