Pico de Gallo Quinoa Avocados
Recipe by: Shifra Klein
8 servings
Issue #25
If you’re looking for a filling and nutritious salad, look no further.
Pico de Gallo Quinoa Avocados:
- 1 cup cooked quinoa
- 1 tomato, finely diced
- 1 small red onion, finely diced
- 1 jalapeño, seeded and finely diced
- ½ cup chopped parsley or cilantro, plus more for garnish
- 2 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 4 ripe avocados, halved and pitted
Steps:
- 1. Combine quinoa, tomatoes, red onions, jalapeños and herbs. Whisk lemon juice, olive oil, salt and pepper and pour over salad; toss to combine.
- Stuff into avocado halves and garnish with additional herbs.
See Also
