Recipe for 6
3 ea California avocadoes, split seeds removed
1 T Extra virgin olive oil
½ C Quinoa
1/3 C Diced ripe tomatoes or halved cherry tomatoes
1/3 C Cucumber, peeled, seeded and sliced
¼ C Orange segments
¼ C Italian parsley leaves, picked and washed
¼ C Fresh Mint leaves, torn with fingers
1 ea. Smashed garlic clove
2 T Lemon juice
1 T Champagne vinegar
¼ C Extra virgin olive oil
Salt and fresh black pepper
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 min-1 hr 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 all ingredients in a medium mixing bowl and toss well, season with salt and freshly ground black pepper and fill the half avocados and serve.