Ingredients:

  • 1.5 cups cooked quinoa, chilled
  • 0.5 cup diced English cucumber
  • 0.25 cup finely diced red onion
  • 0.25 cup crumbled feta cheese
  • 2 tbsp fresh lemon juice
  • 1 tbsp extra virgin olive oil
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 3 large ripe avocados
  • 1 tbsp lime juice
  • fresh parsley for garnish

Instructions:

  1. In a medium mixing bowl, combine the chilled quinoa, diced cucumber, and red onion.
  2. Drizzle in the olive oil and lemon juice, tossing gently until the quinoa grains look glossy.
  3. Fold in the crumbled feta cheese gently to keep the chunks intact.
  4. Slice the avocados in half lengthwise and remove the pits.
  5. Scoop out approximately 1 tablespoon of the center flesh from each half to create a wider well.
  6. Brush the exposed avocado surface with lime juice to prevent browning.
  7. Spoon the quinoa mixture generously into the avocado hollows, pressing down slightly.
  8. Top with a pinch of cracked pepper and a sprinkle of fresh parsley.