Stuffed Avocado with Quinoa

Instructions

1. Step 1

   Place the quinoa in a fine-mesh sieve and rinse it thoroughly under cool running water. Drain well.

   Ingredients used: 120.0 gr Quinoa

   Cookware: fine mesh sieve

2. Step 2

   Transfer the rinsed quinoa to the saucepan. Add the water and half the salt, then bring to a boil over high heat.

   Timer: 5 min (fixed)

   Ingredients used: 2.0 gr Fine Salt, 240.0 ml Water

   Cookware: medium saucepan

3. Step 3

   Cover the saucepan, reduce to low heat, and simmer until the water is absorbed and the quinoa is tender.

   Timer: 15 min (fixed)

   Cookware: medium saucepan

4. Step 4

   Remove the saucepan from the heat and leave the quinoa covered.

   Timer: 5 min (fixed)

   Cookware: medium saucepan

5. Step 5

   Fluff the quinoa with a fork, transfer it to the mixing bowl, and let it cool until no longer warm.

   Timer: 10 min (fixed)

   Cookware: fork, medium saucepan, mixing bowl

6. Step 6

   Add the tomato, cucumber, red onion, and parsley to the cooled quinoa.

   Ingredients used: 150.0 gr Cherry Tomato, 120.0 gr Cucumber, 15.0 gr Parsley, 40.0 gr Red Onion

   Cookware: Chef Knife, cutting board, mixing bowl

7. Step 7

   Whisk the lemon juice, olive oil, remaining salt, and black pepper in a small bowl.

   Ingredients used: 1.0 gr Black Pepper, 30.0 ml Extra Virgin Olive Oil, 2.0 gr Fine Salt, 30.0 ml Lemon Juice

   Cookware: small bowl, whisk

8. Step 8

   Pour the dressing over the quinoa mixture and toss until evenly coated.

   Cookware: mixing bowl, spoon

9. Step 9

   Halve and pit the avocados. Scoop a small amount of flesh from each half, chop it, and gently fold it into the quinoa filling.

   Ingredients used: 2.0 piece Avocado

   Cookware: Chef Knife, cutting board, mixing bowl, spoon

10. Step 10

    Divide the quinoa filling among the four avocado halves and serve immediately.

    Cookware: spoon