Quinoa, Tomato, Cucumber, Orange, Parsley and Mint in a California Avocado Half

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Nutritional Highlights (per serving)

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24 g
Total Fat
6 g
Dietary Fiber
4 g
18 g
Total Carbs
 Quinoa, Tomato, Cucumber, Orange, Parsley and Mint in a California Avocado Half

This salad is perfect to offer on a buffet, as an appetizer or vegetarian option, or as a simple healthy meal at home. The acid from the citrus, tomatoes and vinaigrette combined with nutty quinoa and the creamy grilled avocado is a perfect balance for a warm summer meal.


Serves: 6
1/2  cup  quinoa
  smashed garlic clove
Tbsp.  lemon juice
Tbsp.  Extra virgin olive oil
Tbsp.  champagne vinegar
  As needed  Salt, to taste
1/4  cup  Extra virgin olive oil
  ripe, Fresh California Avocados, cut in half and seeded
1/3  cup  diced ripe tomatoes or halved cherry tomatoes
1/3  cup  peeled, seeded and sliced cucumber
1/4  cup  orange segments
1/4  cup  Italian parsley leaves
1/4  cup  fresh mint leaves
  As needed  Fresh black pepper, to taste

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


  1. Heat a grill.
  2. In a medium sauce pot of boiling water, cook the quinoa until tender, about 10 minutes. Drain in a fine sieve, rinse under cold water and leave to dry.
  3. Place the smashed garlic, lemon juice, vinegar and some salt in a small bowl and let sit for 30 minute to 1 hour, stirring occasionally. Remove the garlic and whisk in the olive oil.
  4. Brush the avocadoes with the oil and place on the grill, cut side down, grill until charred and remove.
  5. Combine mixture and all remaining ingredients in a medium mixing bowl and toss well. Season with salt and freshly ground black pepper.
  6. Fill each avocado half with even amounts of the mixture and serve.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Calories 300
Total Fat 24 g
Trans Fat 0 g
Saturated Fat 3.5 g
Unsaturated Fat 17 g
Polyunsaturated Fat 2.5 mg
Dietary Fiber 6 g
Protein 4 g
Total Carbs 18 g
Cholesterol 0 mg
Sodium 60 mg
Potassium 510 mg
Total Sugar 2 g

Vitamin A 452 IU; Vitamin C 16 mg; Calcium 29 mg; Iron 1.4 mg; Vitamin D 0 IU; Folate 101 mcg; Omega 3 Fatty Acid 0.1 g

% Daily Value*: Vitamin A 10%; Vitamin C 25%; Calcium 2%; Iron 8%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Trey Foshee

Born in Hawaii and raised in Ojai, California,Chef Trey Foshee has always drawn inspiration from the ocean. His restaurant career began as a busboy earning tips to support his surfing habit. Today, he is the executive chef, partner and creative force behind George’s at the Cove, one of the highest grossing independent restaurants in America, and Galaxy Taco, a casual Mexican eatery recently opened in La Jolla Shores.

A classically trained graduate of The Culinary Institute of America in Hyde Park, New York, Trey’s focus is on nature’s best ingredients, resulting in pure, intensified flavors that have become the signature of San Diego’s most popular restaurant and helped to define the cuisine of the region. His approach has earned him continued acclaim, from one of “America’s Ten Best NewChefs” by Food &amp| Wine in the late 90s, to “Chef of the Year” by the California Travel Industry Association in 2004, and the San DiegoChefs Hall of Fame in 2010. He serves on the Culinary Council for mentor BKB alongside many other prestigious national chefs.

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