Stuffed Avocado with Quinoa

Instructions

1. Step 1

   Rinse 100.0 gr quinoa in the mixing bowl, draining the discarded rinse water. Transfer the rinsed quinoa to the saucepan.

   Ingredients used: 100.0 gr Quinoa

   Cookware: mixing bowl, saucepan

2. Step 2

   Add 180.0 ml water to the saucepan and bring it to a simmer over medium heat, then reduce to low. Cook until the quinoa is tender and the water is fully absorbed, about 15 minutes.

   Timer: 15 min (scalable)

   Ingredients used: 180.0 ml Water

   Cookware: saucepan — medium heat, then low heat

3. Step 3

   Place 2.0 piece avocado halves cavity-side up on the cutting board, keeping the flesh around each cavity intact.

   Ingredients used: 2.0 piece Avocado

   Cookware: cutting board

4. Step 4

   Transfer the cooked quinoa to the mixing bowl and let it cool slightly for 5 minutes. Fold in 150.0 gr tomato, 2.0 gr cumin, and 2.0 gr salt until evenly combined and warm.

   Timer: 5 min (fixed)

   Ingredients used: 2.0 gr Cumin, 2.0 gr Salt, 150.0 gr Tomato

   Cookware: mixing bowl, saucepan

5. Step 5

   Spoon the quinoa mixture into the cavities of the avocado halves, mounding it neatly while leaving the surrounding avocado flesh visible.

   Cookware: cutting board, spoon