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Quinoa Tabbouleh Stuffed Avocados


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  • Total Time: 15 minutes
  • Yield: 4-8 1x

Ingredients

Units Scale
  • 46 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

  1. 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.
  2. 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.
  3. 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.
  4. 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