Rinse 1/2 cup quinoa under cold water and drain well.
Combine the rinsed quinoa and 1 cup water in a small saucepan and bring to a boil over medium-high heat.
Reduce heat to low, cover, and simmer 20 minutes or until the liquid is absorbed; remove from heat and fluff with a fork.
While the quinoa cooks, chop the romaine and dice 1/2 red bell pepper; halve and remove pits and peels from 2 large avocados.
Arrange the chopped romaine on two plates to form beds for the avocado halves.
Spoon the warm or cooled quinoa into each avocado half, dividing evenly among the 4 halves.
Drizzle each stuffed avocado with 2 tablespoons sriracha mayo and 2 tablespoons creamy balsamic vinaigrette, then sprinkle with diced red bell pepper.
Season with salt and pepper to taste and serve immediately.
