Grilled California Avocado Stuffed with Quinoa Mango Salad

1. Preheat grill to medium heat.
2. In a medium-sized mixing bowl, combine the cooked quinoa, mango, red onion, cilantro, pepita seeds, green onions and jalapeno. Stir well.
3. Lightly brush the avocado halves with olive oil, maple syrup and lime juice. Sprinkle the avocado flesh with salt and pepper.
4. When the grill is fully preheated, place the avocados (flesh side down) directly overtop the burners. Keep the heat on medium heat and do not move the avocados once placed on the griddle. After five minutes check one avocado to see if it easily lifts off. If it does, they all should be ready to take off the grill.
5. On a serving platter or large plate arrange the grilled avocados, grill side up. Place two large spoonsful of the quinoa salad in the avocado’s well.

Quinoa Salad Dressing Instructions:

1. In a small bowl, whisk together all ingredients and set aside until ready to use.

Serving Suggestion: For some more spice, consider topping with red pepper flakes.

Beverage Pairing: Serve alongside a glass of fresh-squeezed juice to compliment the sweetness of the mango.