Quinoa Tabbouleh Stuffed Avocados make a fun and delicious appetizer.
Quinoa Tabbouleh Stuffed Avocados with garlicky tahini drizzle are healthy, super cute looking, and very-very flavorful. They make a great starter or finger food. Or you can also serve them as a light main dish with extra quinoa tabbouleh on the side.
Although most of us will be spending Easter this year without family or friends, and likely won’t have any special Easter brunch, I thought it would be still cool to share an Easter recipe.
Well, I wouldn’t call this a recipe actually. It’s more just an idea, and an exciting way to serve avocados and some salad. Because as we all know avocados are the vegan Easter eggs.
You can actually stuff your avocados with pretty much anything. I personally really like this tabbouleh version. The minty-lemony flavors of the salad works so well with the creamy texture of the avocados.
But avocados taste also great with many other style of salads. You could try with hummus potato salad, Russian style quinoa salad, or with mediterranean orzo salad.
Or you can go even simpler! Try a large scoop of almond cheese, tofu cheese, hummus (or beetroot hummus for an even prettier version), tempeh spread, or smashed chickpea salad. Top it with tofu feta, crunchy veggies, toasted nuts, or falafel or veggie balls.
Cut avocados in half just before serving to keep the color nice and bright. However you can prepare your fillings ahead of time. For example this Quinoa Tabbouleh gets even better after a few hours in the fridge.
You can serve the avocados with the skin on with a spoon to scoop. Or already peeled, so it can be eaten with a fork and knife. If you want to stuff them with more filling, scoop out a little extra avocado to make the pit hole larger.
Finish your avocados with a drizzle of something tangy and/or creamy. Garlic-lemon tahini would be my personal choice. Balsamic vinegar, cashew drizzle, mustard dressing, vegan yogurt, or this almond dressing would be also lovely options though.
If you try this recipe, let me know! I would highly appreciate if you could leave a comment and rate it. Also don’t forget to take a picture. Then tag it on Instagram (use the hashtag #greenevi) or post it on Facebook! I love seeing what you come up with! ♥︎
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Quinoa Tabbouleh Stuffed Avocados
- Total Time: 15 minutes
- Yield: 4-8 1x
Ingredients
- 4–6 avocados
For the Quinoa Tabbouleh:
- 1/3 cup of cooked quinoa
- 3/4 cups of chopped, fresh parsley
- 1/2 cup of chopped, fresh mint
- 1/4 cup of diced onion
- 1/3 cup of diced cucumber
- 1/3 cup of chopped tomato
- 1/2 lemon, juice
- 1 tbsp tahini or olive oil
- salt, pepper
For the tahini drizzle:
- 3 tbsp tahini
- 1 tsp maple syrup
- 2 cloves of garlic, minced
- 1/2 lemon, juice
- salt, pepper
Instructions
- Add quinoa, parsley, mint, onion, cucumber, and tomato to a bowl. Drizzle with lemon juice, tahini or olive oil, and season with salt and pepper. Mix everything well together, then place in the fridge until ready to serve.
- For the tahini drizzle whisk together tahini, maple syrup, garlic, and lemon juice. Add enough water get a dressing consistency (1/4-1/2 cup). Season with salt and pepper.
- To assemble half avocados, and remove seeds. Scoop out a bit of the avocado if the pit hole is very small. You can peel the avocados if you prefer to eat them with a fork and knife. Otherwise just serve them with a spoon.
- Fill avocados with 2-4 tablespoons of quinoa tabbouleh and drizzle with tahini sauce. Serve any leftover salad on the side. Enjoy!
- Prep Time: 15 mins
What a lovely and healthy recipe. I hope you are ok. Stay safe and have a lovely Easter. Hugs x
Thanks, my dear! Stay safe and healthy too 😘
Such a beautiful and delicious dish…perfect for the spring!
Thanks, Angie 🙂
Tabbouleh looks so impressive in avocados. I am always amazed by your recipes and the way you present.
You are so sweet, thank you so much 🙂
Tabbouleh looks so tempting and yeah, another yummy way to have avocados…
Thanks, Priya 🙂
So fresh and yummy!
Thanks 🙂