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Peruvian Baked Avocados (Aguacates Horneados-Estilo Peruano)

An Olive Oil Recipe

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Prep Information

Prep Time

10 - 15 minutes

Cook Time

10 - 12 minutes


2 people


  • 2 ripe avocados
  • 2 cups cooked quinoa
  • 1 medium tomatoes, diced
  • 1 Tablespoon Lemon White Balsamic Condimento
  • 1 cup crumbled cheese (Cotija, Feta)
  • Salt and pepper to taste


  • Cook quinoa. Preheat oven to 375 degrees.
  • Slice avocados lengthwise and remove pit by gently tapping the pit with the blade of a large knife and twisting the pit out. With a smaller knife, cut avocado flesh lengthwise about 3-4 times, being careful not to cut through the skin. Next, cut crosswise in the same manner, then scoop out the little cubes into a bowl with a spoon.
  • Add the cooked quinoa, diced tomatoes and Lemon White Balsamic Condimento into the same bowl and combine the mixture by turning over, gently, from the bottom until well incorporated.
  • Place the hollow avocado shells in a baking dish and carefully fill each shell with the avocado mixture.
  • Generously layer the cheese over the top and place the baking dish in the oven for 10-12 minutes, or until cheese is melted.
  • Add salt and pepper to taste, then serve immediately.
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