Mediterranean-Style Stuffed Avocado with Quinoa and Herbs
Dive into the heart of Mediterranean cuisine with this delectable stuffed avocado recipe, brimming with the nutty essence of quinoa mingled with fresh herbs. It's a powerhouse of nutrients, flavors, and textures that's bound to tantalize your taste buds.
Equipment
- Small saucepan with lid
- Knife
- Cutting board
- Spoon
- Mixing bowl
- Fork
Ingredients
- 1 large ripe avocado approximately 200g or 7oz
- 1/2 cup quinoa 85g or 3oz
- 1 cup water 240ml
- 1/4 cup chopped red onion 40g or 1.4oz
- 1/4 cup diced cherry tomatoes 37g or 1.3oz
- 1/4 cup crumbled feta cheese 38g or 1.3oz
- 1 tablespoon chopped fresh parsley 3.8g or 0.13oz
- 1 tablespoon chopped fresh cilantro 3.8g or 0.13oz
- 1 tablespoon extra virgin olive oil
- 1 tablespoon lemon juice
- 1/4 teaspoon salt 1.5g or 0.05oz
- 1/4 teaspoon black pepper 0.5g or 0.02oz
Instructions
- Begin by rinsing the quinoa under cold water until the water runs clear. This step is crucial to remove the saponin coating that can make the quinoa taste bitter.
- In a small saucepan, combine the rinsed quinoa with 1 cup of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed and the quinoa is tender. Fluff with a fork and set aside to cool slightly.
- While the quinoa is cooking, halve the avocado and remove the pit. Using a spoon, gently scoop out some of the flesh to create a larger cavity, being careful not to break the avocado skin. Chop the scooped-out avocado flesh and set aside.
- In a mixing bowl, combine the cooked quinoa, chopped avocado, red onion, cherry tomatoes, feta cheese, parsley, cilantro, olive oil, and lemon juice. Season with salt and pepper, and gently stir to combine all the ingredients.
- Spoon the quinoa and herb mixture into the hollowed-out avocado halves, packing it lightly to stay in place.
- Serve immediately or chill in the refrigerator for up to an hour before serving to allow the flavors to meld together.
Notes
For a vegan version, omit the feta cheese or substitute with a vegan cheese alternative.
The lemon juice not only adds flavor but also helps prevent the avocado from browning.
This recipe is highly adaptable; feel free to add other Mediterranean-inspired ingredients such as olives, cucumber, or roasted red peppers.