Quinoa-Stuffed Avocados

By RobinRobertson1

This recipe is from Vegan Fire and Spice by Robin Robertson © 2008, Vegan Heritage Press.

Ingredients

• 3/4 cup quinoa
• 2 tablespoons olive oil
• 1 small red onion, minced
• 1 ripe tomato, chopped
• 1 tablespoon minced parsley
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 ripe Haas avocados
• 1 tablespoon fresh lemon juice
• 4 large butter lettuce leaves

Details

Adapted from veganplanet.blogspot.com

Preparation

Step 1

Cook the quinoa according to package directions. Set aside.
Heat 1 tablespoon 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. Running a small knife around the between the avocado skin and flesh, remove the pulp, 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 1 tablespoon of 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