Avocados Stuffed With Quinoa, Corn And Tomato - cooking recipe

Ingredients

1 tablespoon olive oil
1 onion, finely chopped
1 large ripe tomatoes, chopped
2 avocados
1 cup cooked quinoa or 1 cup amaranth
2 tablespoons fresh lime juice
1 dash cayenne pepper
2 tablespoons cooked corn
salt, to taste

Preparation

In a frying pan, saute the chopped onion in the olive oil on medium-low heat until the onion is translucent.
Carefully cut the avocados in half lengthwise.
Use a sharp knife to remove the pit and pulp, keeping the shells intact and discard the pits.
Chop the flesh and combine with the other ingredients, including the cooked onion.
Fill avocado halves with filling and serve.