I was inspired to make this recipe after spending some time on the blog, Bullfrogs and Bulldogs. You can find that recipe here, (although I made some changes)
For the stuffing, combine cooked quinoa, black beans, sliced grape tomatoes, corn, juice from 1 whole lime, cilantro, and a little bit of Frank’s hot sauce.
I did not measure everything out exactly for this recipe, just combine the ingredients in the proportions you prefer! There was a lot of extra stuffing, which I served alongside the stuffed avocados. I also served some freshly sliced mango on the side.