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.
Quinoa, Tomato, Cucumber, Orange, Parsley and Mint in a California Avocado Half
Nutritional Highlights (per serving)
|1||smashed garlic clove|
|1||Tbsp.||Extra virgin olive oil|
|As needed||Salt, to taste|
|1/4||cup||Extra virgin olive oil|
|3||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||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
- Heat a grill.
- 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.
- 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.
- Brush the avocadoes with the oil and place on the grill, cut side down, grill until charred and remove.
- Combine mixture and all remaining ingredients in a medium mixing bowl and toss well. Season with salt and freshly ground black pepper.
- 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.
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%