Measure out one cup of quinoa, rinse well a few times under cold water, then combine with two cups of cold water, bring to a boil, then reduce to a simmer and cook with the lid on until done.
This takes about 10 to 15 minutes. You'll know it's done when the water is no longer visible and you see a few holes in the bed of quinoa. Set aside cooked quinoa.
Heat 1 tablespoon of extra virgin olive oil or coconut oil over low to medium heat, add chopped red onion, then cook for 5 minutes to soften. Transfer cooked onion to quinoa in a large bowl.
Add chopped tomato, minced parsley, and sea salt, to taste.
Halve the avocados lengthwise and remove pits.
Cube avocado by running your knife through the flesh, vertically then horizontally all while the flesh remains in the avocado shell. Use a spoon to carefully remove each half of cubed avocado chunks.
Leave empty avocado half shells. Add the avocado chunks to the bowl of quinoa then drizzle with fresh lemon juice to add tang, preserve colour. Give a gentle toss to evenly distribute avocado chunks.
Spoon quinoa and avocado stuffing into empty avocado shells and serve immediately.
Chew well and enjoy with loved ones.
- 1.0c quinoa, rinsed well
- 1.0 small red onion
- 1.0 minced ripe tomato
- 1.0Tbsp minced parsley
- 2.0 ripe avocados
- Extra-virgin olive
- 1.0Tbsp lemon juice
- Sea salt