I'm alive! Swimming in boxes, busy unpacking and enjoying my favorite time of year, March Madness. I can't get enough college basketball this time of year. Big Kansas fan here, Rock Chalk Jayhawk!
Once I get unpacked and get my kitchen in order, which requires a trip to The Container Store, I'll be back in action and posting more regularly. I'm still figuring out how to do my food shopping, so many options with Trader Joe's, Whole Foods, Safeway, Amazon Fresh and of course the farmer's markets.
Anyway, onto this dish that was inspired by Gaby's BBQ Chicken Quinoa Salad. I've had the urge to stuff an avocado for awhile now and once I saw her BBQ Chicken Quinoa it was fate, that is what my avocado would be stuffed with. Despite not looking that pretty, it was delicious! This is a super easy dish to throw together and feel free to play around with the ingredients, use up whatever ingredients you have on hand and adjust to your taste. That's what I did!
2 cups cooked quinoa
2 cups shredded chicken (I used a rotisserie chicken)
1 cup corn
1 can pinto beans, drained & rinsed
1/2 cup shredded cheddar cheese
3/4 cup barbecue sauce
3 scallions, chopped
In a large bow combine quinoa, chicken, corn, pinto beans, cheese, barbecue sauce and scallions and stir together. Season with salt and pepper.
Slice avocados in half, lengthwise, and remove pit. Scoop out some of the avocado, leaving about 1/2 an inch inside the shell. Add scooped out avocado to quinoa and chicken mixture and mix together.
Spoon mixture into avocado halves