Tex Mex Cucumber Boats

Why You’ll Love This Recipe

I love how refreshing and colorful these cucumber boats are. They’re packed with flavor and texture—crunchy cucumber, creamy avocado sauce, and a hearty Tex Mex quinoa filling. This dish is naturally gluten-free, high in plant-based protein, and easy to customize. Plus, it doesn’t require any cooking beyond preparing the quinoa. It’s the kind of recipe that feels fancy but is actually super simple to make.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Tangy Avocado Sauce:
1 avocado, peeled and pitted
4 slices pickled jalapeño
¼ cup pickled jalapeño brine
Handful of cilantro
½ teaspoon cumin
½ teaspoon garlic powder
¼ teaspoon sea salt

Tex Mex Quinoa Salad + Cucumbers:
4 large cucumbers
1 cup cooked quinoa
1 cup cooked black beans, drained and rinsed
1 Roma tomato, diced
¼ red onion, minced
1 tablespoon fresh cilantro, minced
1 jalapeño, trimmed and minced

Directions

1. Make the Tangy Avocado Sauce:
   I blend the avocado, pickled jalapeño, brine, cilantro, cumin, garlic powder, and sea salt until smooth. If it’s too thick, I add water one tablespoon at a time until it reaches a drizzle-able consistency. I set it aside while I prep the rest.

2. Prepare the Cucumbers:
   I scrub the cucumbers clean, trim the ends, and slice them in half lengthwise. Using a spoon, I gently scrape out the seeds and create a shallow trench down the middle of each half.

3. Mix the Quinoa Salad:
   In a large bowl, I combine the quinoa, black beans, tomato, onion, cilantro, and jalapeño. I stir until everything is evenly mixed.

4. Assemble the Boats:
   I fill each cucumber half generously with the quinoa salad mixture, then drizzle the tangy avocado sauce over the top just before serving.

Servings and Timing

This recipe serves 4.
Prep Time: 30 minutes
Total Time: 30 minutes

Variations

• Add Protein: I sometimes add crispy coconut tofu, grilled tempeh, or shelled edamame to bulk it up.

• Add Sweet Corn: A handful of corn kernels adds great color and a touch of sweetness.

• Change the Sauce: When I want variety, I swap the avocado sauce for chipotle ranch, cucumber ranch, or even a bright romesco.

• Different Fillings: I’ve used quinoa tabbouleh, Mediterranean lentil salad, antipasto mix, or even mango edamame salad as fillings for a fresh spin.

Storage/Reheating

I store the Tex Mex quinoa salad in an airtight container in the fridge for up to 3 days.
The cucumber boats are best assembled just before serving to keep them crisp and fresh.
I keep the avocado sauce in a sealed container and use it within 2 days for best flavor.

FAQs

Can I make the cucumber boats ahead of time?

I prefer prepping all the components ahead and assembling them just before serving. That keeps the cucumbers crisp and the flavors fresh.

What type of quinoa works best?

I use white quinoa for a lighter texture, but red or tri-color quinoa works too. Just make sure it’s fully cooked and cooled before mixing.

Is this recipe spicy?

It has a little kick from the pickled jalapeños and fresh jalapeño. I tone it down by using fewer jalapeños or switching to a milder sauce if needed.

Can I use fresh jalapeños instead of pickled?

Yes, but I love the tangy flavor from the pickled ones—it adds more dimension to the sauce.

How do I keep the avocado sauce from browning?

I store it in an airtight container with plastic wrap pressed directly on the surface and use it within a day or two. The lime or vinegar in the brine also helps preserve the color.

Conclusion

These Tex Mex Cucumber Boats are one of those recipes that feel light and refreshing but still fill me up in the best way. The flavors are bold, the textures are fun, and they come together in just 30 minutes. Whether I’m serving them for lunch, a healthy dinner, or bringing them to a picnic, they always disappear fast.

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