Quinoa Stuffed Avocados

Avocados abound in Bolivia and other South American countries. Quinoa is an ancient grain native to Bolivia and a mainstay of the Bolivian diet, along with potatoes and corn. The protein-rich grain is readily available in natural food store.

Serves 2-4

What You Need:

  • 1-1/2 cups cooked quinoa
  • 1 ripe tomato, chopped
  • 2 scallions, minced
  • 1 tablespoon minced parsley
  • Salt and black pepper to taste
  • 2 ripe avocados
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 4 large butter lettuce leaves

What You Do:

  1. In a mixing bowl, combine the quinoa, tomato, scallions, parsley, salt and pepper. Mix until well combined.
  2. Carefully halve avocados lengthwise and remove the pit. Running a small knife between the avocado skin and flesh, remove pulp, keeping shells intact. Cut the avocado pulp into 1/2-inch dice and add to quinoa mixture.
  3. Add the lemon juice and olive oil and toss gently to combine. Taste to adjust seasoning.
  4. Spoon the mixture into reserved avocado shells and serve immediately on salad plates lined with lettuce leaves.

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