Quinoa-Stuff Avocados

By moninikole

Ingredients

• 3/4 c. quinoa
• 2 T. olive oil
• 1 small red onion, minced
• 1 ripe tomato, chopped
• 1 T. minced parsley
• 1/2 t. salt
• 1/4 t. black pepper
• 2 ripe Haas avocados
• 1 T. fresh lemon juice
• 4 large butter lettuce leaves

Preparation

Step 1

Cook the quinoa according to package directions. Set aside.

Heat 1 T. of the oil in skillet over medium heat.

Add the onion, cover and cook for 5 to 7 minutes to soften. Transfer the onion to a bowl. Add the reserved quinoa, tomato, parsley, salt and pepper, and mix until well combined.

Carefully halve the avocados lengthwise and remove the pits. Run a small knife between the avocado skin and flesh, removing the pulp and keeping the shells intact.

Cut the avocado pulp into 1/2-inch dice and add to the quinoa mixture. Add the lemon juice and the remaining one T. oil oil and toss gently to combine. Taste and adjust seasonings.

Spoon the mixture into the reserved avocado shells and serve immediately on salad plates lined with lettuce leaves.

Serves 4.