Colombian Black Bean & Plantain Stuffed Avocado with Cilantro-Lime Quinoa

Ingredients

• 1 whole ripe avocado, halved, pit removed
• 3/4 cup cooked black beans, canned or cooked
• 1/2 tsp cumin, ground
• 1/4 tsp smoked paprika
• 2 cloves garlic, minced
• 1/4 cup red onion, finely diced
• 1/4 cup fresh cilantro, chopped
• 1 whole lime, juiced, divided
• 3/4 cup cooked quinoa, prepared fresh
• 1/2 medium plantain, sliced thin
• 3 tbsp olive oil, divided
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1 cup vegetable broth, for cooking quinoa
• 1/2 cup cherry tomatoes, halved, for garnish

Instructions

1. 1

   Cook quinoa in vegetable broth according to package directions. Once cooked, fluff and toss with 1 tbsp olive oil, half the lime juice, and 2 tbsp fresh cilantro. Set aside.

2. 2

   While quinoa cooks, slice plantain into thin rounds (about 1/8 inch). Heat 1 1/2 tbsp olive oil in a skillet over medium-high heat. Working in batches, fry plantain slices 2-3 minutes per side until golden and crispy. Season with pinch of salt. Drain on paper towels.