Stuffed Grilled Avocados with Quinoa

Ingredients

• ¾ cup Supremo® Brand Mexican Sour Cream from V&V SUPREMO
• ¼ tsp. Kosher salt
• 1 tsp. Granulated sugar
• 1/8 tsp. Ground black pepper
• 1 1/2 Tbsp. Roasted garlic paste
• 1 Tbsp. White wine vinegar
• 1 cup Water
• ½ cup Red quinoa, uncooked
• ½ cup English cucumber, fine dice
• ¼ cup Red bell pepper, fine dice
• ¼ cup Fresh corn kernels
• ¼ cup Broccoli florets, fine dice
• 1 Tbsp. Fresh basil leaves, thin slice, plus extra for garnish
• 2 Tbsp. Fresh cilantro, chopped, plus extra for garnish
• ½ cup + 3 Tbsp. Grated Sierra® Brand Cotija Cheese from V&V SUPREMO®, divided
• 2 tsp. Maple syrup
• 1 tsp. Olive oil
• 2 Tbsp. Apple cider vinegar
• 1 tsp. Dijon mustard
• 2 tsp. Lemon juice
• ¼ tsp. Ground black pepper
• 3 Medium avocados, halved, pit removed
• ½ Tbsp. Fresh lemon juice
• ½ Tbsp. Olive oil
• 4 Lime wedges