Stuffed Avocados

Ingredients

• 3 avocados
• 1 cup of dry quinoa
• 1 cup of green onions
• 1/4 cup of lemon juice
• 1/4 cup of diced cucumber
• 1/4 cup of minced parsley
• 1 medium heirloom tomato seeded and diced
•   1/2 teaspoon of salt
• 2 tablespoons of olive oil, divided

Method

In a large pot, heat (medium) 1 tablespoon of olive oil. Add quinoa to pot and stir for 30 seconds to a minute. Add 2 cups of water and let it boil for 8-10 minutes or until water has boiled down to the top of the quinoa. Cover and reduce heat to low and continue to cook for 10-15 minutes. Then remove from heat and cover for an additional 5-8 minutes. Let quinoa cool to room temperature and then pour the quinoa into a mixing bowl. Add the rest of the olive oil, parsley, and green onions. Mix until incorporated. Add the lemon juice, cucumber, and heirloom tomato to the mix and stir. Let sit for about 20-30 minutes, allowing to develop its full flavors. With a knife, slice the avocado in half, moving the blade along the seed. Twist open and remove pit. Lastly, fill avocados with the quinoa mixture, chill, and serve.
Enjoy!