Although finals were over a week ago, I had one more week of running and competing, including 37.5 laps at the Mid-American Conference, to do before I could head home for the summer. The team got home late Saturday night, then I used the rest of the weekend to pack up my room and say goodbye to friends. I finally got back yesterday morning. Ah home sweet home 🙂
After living in a less than organized and definitely not clean college house for a year, coming home to a clean and organized kitchen with all the necessary utensils made the idea of cooking irresistible- an immediate must!
I was doing a lot of pinning during my breaks between studying for finals and on the bus ride to and from MACs, so I had plenty of recipes that I was eager to try. One of my friends came over to help and we decided to make quinoa, corn, and black bean stuffed avocados, inspired by a recipe found on the blog, Bullfrogs and Bulldogs. You can find that recipe here, (although we made some changes) : http://www.bullfrogsandbulldogs.com/spicy-quinoa-stuffed-avocado/
We sliced four avocados in half and added a dash of salt, pepper, and roasted red pepper flakes. For the stuffing we combined quinoa, black beans, sliced grape tomatoes, corn, juice from 1 whole lime, cilantro, and a little bit of Frank’s hot sauce. We did not measure everything out exactly, just combine the ingredients in the proportions you prefer! There was a lot of extra stuffing, which we served alongside the stuffed avocados. We also served some freshly sliced mango on the side.