Ingredients
Units
Scale
- 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