Greek Quinoa Stuffed Avocados | Daiya Foods, Deliciously Dairy-Free

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Greek Quinoa Stuffed Avocados


  • 1 Cup Uncooked tri-color quinoa
  • 1 1/2 Cups Water or vegetable broth
  • 8 Oz Grape tomatoes, (halved)
  • 1 Cup red bell pepper, (seeded and chopped)
  • 1/2 Cup red onion, (finely chopped)
  • 1/2 Cup Pitted kalamata olives, (halved)
  • 1 1/4 Cup Daiya Mozzarella Cutting Board Shreds
  • 1/2 Cup fresh parsley, (chopped)
  • 2 green onions, (thinly sliced)
  • 1/4 Cup extra virgin olive oil
  • 2 Tsp lemon zest
  • 2 Tbsp lemon juice
  • 1/2 Tsp kosher salt
  • 1/4 Tsp pepper
  • 8 avocados, (ripe, halved and pitted)


Heat oven to 350 F. Line a 10x15-inch baking sheet with parchment paper or foil.

In a medium saucepan stir together quinoa and water. Bring to a boil over medium-high heat, stir once, reduce heat to low. Cover and cook 20 to 25 minutes or until the liquid is absorbed. Remove from heat and let rest for 5 minutes; fluff quinoa with a fork.

In a large bowl, stir together the cooked quinoa, tomatoes, red pepper, red onion, olives, 1 cup of the cheeze, parsley and green onions.

In a small bowl, mix together olive oil, lemon zest, lemon juice, salt and pepper. Pour over quinoa mixture, and toss to coat.

Spoon quinoa mixture into a mound on each avocado half. Top stuffed avocados with remaining 1/4 cup cheeze.

Place avocado halves on the prepared baking sheet. Bake 12 to 15 minutes or until cheeze is melted and the avocados are heated through. Garnish with additional parsley, lemon zest, salt and pepper, if desired.


To make the avocado halves easier to fill, with a sharp paring knife, cut a thin slice off the rounded side of the avocado half to create a flat bottom.

Make the filling up to a day ahead, cover and refrigerate until ready to use. Add 2 minutes to bake time if using quinoa mixture straight from the fridge.

Tips for cooking with Daiya

80 min
Total Time
25 min
Prep Time
55 min
Cook Time

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