Spicy Quinoa Stuffed Avocados

Background:

Every since coming back from Chile I have missed avocados or palta as they call them over there.  I think palta is a more appropriate name for them anyways.  Their abundance is overwhelming in Chile and yet I never got sick of them.  They eat them in the morning on toast (we're talking a whole avocado mashed with salt on toast), at lunch in salads, at the afternoon once (snack) again a whole one on toast, and even at night for dinner.  That being said you can find them at the grocery store and they fill up an entire stand in the produce section separated into three sections: avocados for right now, for 2-3 days, and unripe avocados (I don't know who buys those ones).  So, I have been very sad with the exponential decrease in availability and ripeness of avocados, but I found some great ones at Jewel and decided to stuff them with deliciousness.

I must give credit where credit's due as this recipe is yet again from Pinterest.  

Spicy Quinoa Stuffed Avocados
Avocados (1 per person)
1/2 C quinoa
1 C vegetable broth
1 can black beans (rinsed)
1/2 chopped red pepper
1/2 cup corn
1/2 chopped red onion
1/4 C chopped cilantro + garnish if you desire to make it look pretty
1 T taco seasoning (choose your spiciness)

Cilantro 'Sour Cream' 
(I can't vouch for the deliciousness of this like I can for the the above as I don't have a blender and couldn't make it)
1 C cashews soaked for at least 2 hours
2 T cilantro
1 tsp apple cider vinegar
1 tsp agave (if you want it sweet)
dash of salt

1. Rinse the quinoa well and place it in a saucepan to toast for 2 minutes or until it starts smelling toasty. (RINSE the quinoa! I didn't once and it tasted like dirt).  Add one cup of vegetable broth and bring to a boil.  Reduce heat and simmer covered until all the liquid is absorbed.

2. Chop the red onion, red pepper, and cilantro.  Mix it in a bowl with rinsed black beans, corn, and taco seasoning.  Set aside until quinoa is finished and cooled.

3. Once the quinoa has cooled, add it to the veggie mixture.  It says to put it in the fridge to cool, but after I waited for it to cool I couldn't wait any longer and just ate it.

4. Drain cashews and put in blender.  Add 1/4 C water, apple cider vinegar, agave, salt, and blend until mixture is silky smooth.  Put in fridge to cool.

5. Cut avocados in half, remove the skin and the pit.   Scoop quinoa mixture into each avocado.  I recommend overflowing them to get a good avocado to quinoa ratio.  Top with the fancy sour cream or just regular sour cream like I did and ENJOY!  Don't forget to mailman!