Grilled Avo Stuffed with Quinoa

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  • 3avocados
  • 1 to 2tablespoons olive oil
  • 2lemons, juiced
  • Salt and pepper, to taste
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• 1cup dry quinoa
• 3tablespoons extra-virgin olive oil
• 2tablespoons apple cider vinegar
• 2teaspoons maple syrup
• 2teaspoons Dijon mustard
• 1teaspoon ground cumin
• 1/2teaspoon salt
• Black pepper, to taste
• 1cup diced cucumber
• 1cup diced red bell pepper (or substitute cherry tomatoes)
• 1/2cup raw corn kernels (from about 1 ear)
• 1 1/2cups cooked black beans (or 1 can beans, rinsed)
• 10 to 15basil leaves, cut in a chiffonade
• 1/4cup chopped fresh cilantro, plus extra for garnish

1. Lightly oil your grill or grill pan and set over medium heat.
2. Rinse the quinoa through a fine sieve for about a minute. Place quinoa in a medium sized pot with 2 cups of water and a pinch of salt. Bring the water to boil, then reduce it to a simmer. Cover the quinoa and simmer for 15 minutes, or until all of the liquid has been absorbed. Fluff the quinoa with a fork and allow it to rest, covered, for 10 minutes.
3. While the quinoa cooks, cut the avocados in half and remove the pits. Brush the avocados lightly with olive oil and drizzle with lemon juice. Sprinkle them with salt and pepper. Place the avocados, cut side down, on the grill. Allow them to cook for 5 minutes, or until they have nice grill marks. Remove them from heat and set aside.
4. In a small bowl, whisk together the olive oil, vinegar, maple syrup, mustard, cumin, salt, and pepper to taste.
5. To a large mixing bowl, add the cooked quinoa, cucumber, pepper, corn, black beans, basil, and cilantro. Dress the salad and toss gently. Season to taste.
6. Fill each avocado half till it's brimming over with a cup of quinoa salad. Serve, garnished with extra cilantro if desired.