As a lifelong home cook and food writer, I’m always on the hunt for fun, nutritious twists on classic finger foods. These quinoa-crusted avocado fries deliver crunch, creaminess, and a subtle nutty flavor—all while staying gluten-free and veggie-friendly. Whether you’re entertaining friends or looking for a satisfying snack, this recipe checks all the boxes for taste, texture, and health.

Ingredients

• 2 large ripe but firm avocados

• ½ cup cooked quinoa, cooled

• ¼ cup panko or gluten-free breadcrumbs

• 2 tablespoons finely grated Parmesan (optional)

• 2 large eggs, beaten

• ¼ teaspoon smoked paprika

• ¼ teaspoon garlic powder

• Kosher salt and freshly ground black pepper

• 2 tablespoons olive oil (for drizzling)

For the Sriracha Aioli

• ½ cup mayonnaise

• 1½ tablespoons sriracha sauce (adjust to taste)

• 1 teaspoon freshly squeezed lime juice

• Pinch of sea salt

Equipment

• Baking sheet

• Parchment paper

• Shallow bowls for breading

• Cooling rack

Step-by-Step Instructions

1. Prep the Avocados

   • Cut each avocado in half, remove the pit, then slice each half into 4–6 wedges.

   • Pat each wedge dry with a paper towel; moisture prevents the crust from sticking.

2. Set Up the Breading Station

   • In Bowl 1: beat eggs with a pinch of salt and pepper.

   • In Bowl 2: combine cooked quinoa, breadcrumbs, Parmesan (if using), smoked paprika, and garlic powder. Season generously.

3. Coat the Wedges

   • Dip each avocado wedge into the egg wash, letting any excess drip off.

   • Press gently into the quinoa mixture, ensuring an even, compact coating.

4. Bake to Crispy Perfection

   • Preheat oven to 425°F (220°C).

   • Line a baking sheet with parchment and arrange wedges on a wire rack set over the sheet.

   • Lightly drizzle olive oil over each wedge for golden browning.

   • Bake for 12–15 minutes, until crust is golden and crisp.

5. Make the Aioli

   • Whisk together mayo, sriracha, lime juice, and salt until smooth.

   • Adjust heat by adding more sriracha.

6. Plate and Serve

   • Transfer fries to a platter; serve warm with a ramekin of sriracha aioli.

Expert Tips & Variations

• Nut-Free Option: Substitute quinoa with crushed rice cereal for a similar crunch without nuts.

• Air-Fryer Version: Cook at 400°F (200°C) for 8–10 minutes, flipping halfway.

• Flavor Boost: Add 1 teaspoon of finely chopped fresh cilantro to the aioli for a bright herbal note.

Why This Works

• Texture Contrast: Creamy avocado meets crunchy quinoa for a delightful mouthfeel.

• Balanced Flavor: Smoky paprika and sharp Parmesan complement the avocado’s mild richness.

• Healthy Indulgence: Quinoa provides plant-based protein, and baking keeps oil usage minimal.

Conclusion

These crispy quinoa-crusted avocado fries with sriracha aioli have become a go-to for my casual gatherings and weeknight snacks. They strike the perfect balance of indulgence and nutrition, showcasing how simple ingredients can elevate your snacking game. Enjoy them fresh from the oven—your friends and family will be asking for seconds!