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Italian Sausage & Quinoa Stuffed Avocados

Italian Sausage & Quinoa Stuffed Avocados

Italian Sausage & Quinoa Stuffed Avocados – these tasty avocados are packed with Italian chicken sausage, quinoa, roasted red bell peppers and parmesan cheese. This is one of 5 recipes in my avocado week recipe round up. Check out more delicious avocado recipes below.

AVOCADO  … QUINOA … avocado and quinoa … need I say more? I have to admit this was a total pantry raid recipe. While scouring my cupboards I pulled out what I had and came up with this amazing version of a stuffed avocado.

I used Italian chicken sausage but you could use whatever your little heart desires. If you love mediterranean flavors this is a recipe is sure to satisfy your cravings and fill you up.

Italian Sausage & Quinoa Stuffed Avocados

Cook Time: 30 minutes

Serving Size: 4 servings

Italian Sausage & Quinoa Stuffed Avocados

Italian Sausage & Quinoa Stuffed Avocados - packed with Italian chicken sausage, quinoa, roasted red peppers and parmesan cheese. Just heavenly!

Ingredients

  • 2 ripe avocados
  • 2 sweet Jeannie-O sweet Italian turkey sausages, casing removed
  • ½ cup quinoa
  • ¼ cup marinated sun-dried tomatoes, chopped
  • ¼ cup marinated artichoke hearts, chopped
  • ¼ cup crumbled feta cheese
  • ¼ freshly grated or shaved parmesan
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon garlic powder

Instructions

  1. Preheat oven 375 degrees.
  2. Cook quinoa according to packaged instructions. [I prepared my quinoa by bringing 1 cup of water and ½ cup of quinoa to a boil in a medium saucepan. Then, I reduce the heat to low, covered and simmered until it was tender and most of the liquid has been absorbed, 15 to 20 minutes]. Once cooked add salt, pepper and garlic powder and fluffed with a fork.
  3. Cut the sausages lengthwise down the center. There should be an outer casing or lining that you can easily remove. Add the meat to a skillet on medium high and brown.
  4. Slice avocados lengthwise and remove the pit (but leave on in the peel). Using a spoon, cut out an internal perimeter around the avocado halve. Leave some of the flesh attached to the skin (1/4" thick). Scoop out the center perimeter and chop. Set the hallowed shells to the side.
  5. In a large bowl combine quinoa, sausage, sun-dried tomatoes, artichoke hearts, feta and stir until complete mixed. Lightly toss in the chopped avocado, tossing gently if you want them to maintain their shape. Scoop the mixture into the hallowed shells and sprinkle parmesan across the top.
  6. Place in oven to allow cheese to melt, approximately 10 minutes. Serve warm.
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4 More Avocado Recipes

RECIPE: Avocado Green Curry and Sweet Basil Shrimp

Avocado Green Curry & Sweet Basil Shrimp

Avocado Green Curry & Sweet Basil Shrimp

Avocado Green Curry with Sweet Basil Shrimp – this recipe is a crowd favorite because of the sweet and spicy flavors with each delectable bite. This is 1 of 5 recipes from my Avocado Week recipe round up. Check out more delicious avocado recipes below.

If the best of Mexican food and Thai Food had a baby it would probably look something like this. This was actually inspired by a restaurant I used to go to in San Diego that served an Avocado Green Curry. I remember seeing the dish on the menu and thinking I must have died and gone to heaven.  After the first time I tried it I was hooked. Every time I went to the restaurant I ordered the same thing from  that day on.

So when I had the grand idea to do an avocado recipe round-up, figuring out how to develop this recipe was at the very top of my list. And it definitely hasn’t disappointed. I could live in this bowl, swim in it every day of summer, bathe in it every night. It’s that good.

Avocado Green Curry & Sweet Basil Mint Shrimp

Cook Time: 25 minutes

Serving Size: 2 servings

Avocado Green Curry & Sweet Basil Mint Shrimp

Avocado Green Curry with Sweet Basil Shrimp – this recipe is a crowd favorite because of the sweet and spicy flavors with each delectable bite.

Ingredients

    Avocado Green Curry
  • 1 large ripe avocado, divided in half
  • 1 (15oz) can coconut milk
  • 1 cup chopped asparagus
  • ¾ cup chopped green bell pepper
  • ? cup cilantro leaves
  • 3 tablespoons of green curry paste
  • 2½ tablespoons honey
  • 1 tablespoon minced garlic
  • 1 tablespoon fish sauce
  • 1 teaspoon lime juice
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • Sweet Mint Basil Shrimp Ingredients
  • ½ pound of shrimp, de-shelled and deveined
  • ½ cup basil leaves
  • ¼ cup mint
  • ¼ cup honey
  • ¼ cup cilantro leaves
  • 1 teaspoon minced garlic
  • 1 teaspoon onion powder
  • 2 green onion stalks
  • 1 teaspoon vegetable oil
  • Salt to taste
  • Optional garnish:
  • sliced jalapeno
  • sliced red onion
  • cilantro leaves
  • lime wedges

Instructions

    To Make Curry
  1. Cut the avocado in half and remove from skin. In the food processor combine coconut milk, ½ of the avocado, curry paste, honey, garlic, fish sauce and blend until smooth. Add in cilantro and blend until fine. Set the curry sauce aside.
  2. On medium high heat in large pan, add in asparagus and green bell pepper and saute for 3- 5 minutes until the vegetables start to get tender but are still crisp. Sprinkle salt, pepper and lime juice over the top of the vegetables.
  3. Add in the curry sauce to the pan and bring to a light simmer, then reduce to low heat. Chop the second half of the avocado into chunks and stir them into the curry.
  4. To make Sweet Basil Mint Shrimp
  5. Put all the herbs and vegetables in a food processor (reserving only the honey and onion powder to be added at the end). Pulse ingredients until they are finely minced. Remove the blade and add in honey and onion powder and stir until mixed in and a paste is formed.
  6. Brush the basil mint paste on each side of the shrimp and make sure that the herbs stick to the sides.
  7. Heat up oil on high in a separate saute pan. Once hot, add in shrimp cooking for about 1½ minutes on side 1 and 1 minute on side 2. Remove from heat, place on paper towel and sprinkle with salt.
  8. To combine
  9. Scoop curry into a bowl and place shrimp on top. And serve warm. You can also garnish with sliced jalapeno, sliced red onion, cilantro leaves, lime wedges and/or additional chopped avocado.
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4 More Avocado Recipes

Batido de Aguacate (Avocado Milkshake)

Batido de Aguacate (Avocado Milkshake)

After my MBA graduation I decided to take up a little travel. I always wanted to learn spanish so a couple of friends recommended that I attend a school in Ecuador, “Simon Bolivar”. After I signed up I was assigned a host family that would house me for my 4 week stay. When living outside the US you realize that the world is vast, dynamic and expansive. You start to feel really really small.

Meiko's Summer Trip To Ecuador

My life in Quito was much, much simpler. It was a treat to take warm showers and regardless the were always efficient. I walked to school everyday remembering to be home before the sun set. I salsa danced about 4 hours every day. And my host mother was the sweetest cooking me authentic Ecuadorian food every night – no shade to my real mom :). I also had an amazing spanish teacher, Zulma, who was patient and kind and even taught me a recipe that I use to this day, Batido de Aguacate, or its english translation, Avocado Milkshake.

Since it is AVOCADO WEEK it only felt right to share this gem with you. The milkshake is easy only containing 6 ingredients that you are likely to have in your pantry and fridge. You just add all the ingredients in the blender and blend until smooth. The result is a sweet and creamy yet refreshing treat that you will want to make over and over again. FYI, I found these adorable little milk bottles at Target for only $3.

This was also a great excuse to go down memory lane. This trip was the first time I traveled alone and I loved it!  While in Ecuador I didn’t have a the flashy, bright and distracting objects that cloud us everyday. I was forced to dig deeper into who I was and what I wanted out of life which has ultimately helped me (amongst other things) to get decide to do this blog, sharing my some of the experiences I hold most valuable with you. I hope you enjoy!

Batido de Aguacate (Avocado Milkshake)

Prep Time: 5 minutes

Serving Size: 2 servings

Batido de Aguacate (Avocado Milkshake)

Batido de Aguacate (Avocado Milkshake) - Prepare to be pleasantly surprised by the sweet creamy flavor of this shake recipe with everyone's favorite food, AVOCADO.

Ingredients

  • 1 medium avocado, ripe
  • 1 cup milk or almond milk
  • ? cup sweetened condensed milk
  • 1 tablespoon honey
  • 1 tablespoon lime juice
  • 3-4 ice cubes

Instructions

  1. Combine all ingredients in a blender and blend until smooth.
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Avocado Parmesan Grits

Avocado Parmesan Grits

Avocado Parmesan Grits – this recipes takes traditional grits to the next level by adding creamy avocado. This dish a definite crowd pleaser. 1 of 5 recipes from my Avocado Week recipe round up. Check out more delicious avocado recipes below.

Avocado week has been eventful to say the least, from vinaigrettes to grits, from milkshakes to curries; we went all the way in. But I may have been a bit too over-stocked because I am still up to my eyeballs in avocados, literally and figuratively.

I spent the week playing my test kitchen trying avocados all kinds of recipes from shakes to vinaigrettes. It’s been like heaven. But I must share with you my new favorite preparation for grits: Avocado Parmesan Grits.

I love grits savory and sweet but I must say that avocado goes so well adding extra creaminess to eat bite. I also managed to blend in some fresh herbs with salt and cracked black pepper a simple yet surprising satisfying preparation.

I made this dish while also wearing this nifty Avocado Soothing Mask that I found on SheKnows.com. <<<<Just use the link for the recipe which is super simple (avocado, apple cider and honey).I’ve clearly gone bizerk. I think after this week Senor Avocado and i need to have a separation although I will admit that my skin is feeling quite lovely.

But I digress, the important point is that if you call yourself an “avocado lover” then you need to try this recipe for Avocado Parmesan Grits. Check out the recipe as well as some of the other avocado recipes I hit a home-run with this week (down below).

Avocado Parmesan Grits

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Serving Size: 4 servings

Avocado Parmesan Grits

Avocado Parmesan Grits - you will be presently surprised by how delicious these grits are with addition of avocado adding more creaminess with each bite.

Ingredients

  • 3 cups chicken or vegetable broth
  • 1 medium ripe avocado, divided in half
  • 1 cup milk
  • 1 cup quick-cooking grits
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ cup freshly grated Parmesan cheese
  • 2 sprigs of fresh rosemary
  • 2 sprigs of fresh tarragon
  • 2 sprigs green onion

Instructions

  1. In a food processor combine milk, ½ the avocado, rosemary, tarragon and green onion. Blend until the avocado is smooth and the herbs are finely minced. Set to the side.
  2. In a large sauce pan, bring broth to a boil. Slowly but constantly whisking, stir in the grits. Reduce heat, and whisk the avocado/milk mixture to the grits. Let it simmer for about ten minutes. Add parmesan, salt and pepper and stir until the cheese has visibly melted. When plating, slice the remaining half of the avocado over the grits with black pepper and serve warm.
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4 More Avocado Recipes