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Tex Mex Cucumber Boats

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Fresh, crunchy cucumber boats filled with Tex Mex quinoa, beans, and veggies, topped with tangy avocado sauce. A light and healthy lunch or dinner idea.

Ingredients

Tangy Avocado Sauce:

1 avocado, peeled and pitted

4 slices pickled jalapeño + ¼ cup brine

Handful fresh cilantro

½ teaspoon cumin

½ teaspoon garlic powder

¼ teaspoon sea salt

Water as needed to thin

Tex Mex Quinoa Salad + Cucumber Boats:

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, minced

Instructions

Make Tangy Avocado Sauce:
In a blender or food processor, combine avocado, pickled jalapeño slices, jalapeño brine, cilantro, cumin, garlic powder, and sea salt.
Blend until smooth. Add water 1 tablespoon at a time to reach drizzle consistency, depending on avocado ripeness. Set aside.

Prepare Cucumbers:
Wash cucumbers and trim ends. Slice in half lengthwise. Use a spoon to scoop out seeds, creating a shallow “boat” in each half.

Make Tex Mex Quinoa Salad:
In a large mixing bowl, combine quinoa, black beans, diced tomato, red onion, minced cilantro, and minced jalapeño. Stir well to combine.

Assemble Boats:
Spoon the quinoa mixture into each cucumber half. Drizzle generously with the tangy avocado sauce.

Serve Immediately:
Enjoy fresh as a light lunch or serve chilled for a make-ahead meal.

Notes

Protein Boost: Add edamame or crumbled crispy tofu for extra protein.

Flavor Variations: Swap avocado sauce with chipotle ranch, cucumber ranch, romesco sauce, or celery ranch.

Filling Variations: Try with quinoa tabbouleh, Mediterranean lentil salad, antipasto salad, or mango edamame quinoa salad.

Storage: Tex Mex quinoa salad keeps for up to 3 days in the fridge. Assemble cucumber boats fresh before each serving for best texture.

Find it online: https://allrecipesmade.com/tex-mex-cucumber-boats/