Grilled Avocado with Quinoa Salad Recipe

Jul 30, 2012 4:01 pm

Vegan grilled avocados are so delicious!

This recipe is a great way we use fresh California avocados at George's At The Cove, especially since they're in season right now. Grilling avocados is something people don’t usually think of, but it’s a great addition to your avocado cooking repertoire.

This salad is perfect to offer on a buffet as an appetizer or vegetarian option, or as a simple healthy meal at home. The acid from the citrus, tomatoes and vinaigrette combined with nutty quinoa and the creamy grilled avocado is a perfect balance for a warm summer meal.

Servings: 6


3 ripe California avocados, split with seeds removed
1/4 cup extra-virgin olive oil plus 1 tablespoon
1/2 cup quinoa
1/3 cup diced tomatoes or sliced cherry tomatoes
1/3 cup cucumber, peeled, seeded and sliced
1/4 cup orange segments
1/4 cup Italian parsley leaves, washed
1/4 cup fresh mint leaves, torn with fingers
1 clove garlic, smashed
2 tablespoons lemon juice
1 tablespoon champagne vinegar
Salt and freshly ground black pepper
  1. Preheat a grill to medium.
  2. In a medium sauce pot of boiling water cook the quinoa until tender, about 10 minutes, drain in a fine sieve, rinse under cold water and leave to dry.
  3. Place the smashed garlic, lemon juice, vinegar and some salt in a small bowl and let sit for 30 minutes to an hour stirring occasionally. Remove the garlic and whisk in the olive oil.
  4. Brush the avocados with the oil and place on the grill, cut side down, grill until charred and remove.
  5. Combine all ingredients in a medium mixing bowl and toss well, season with salt and freshly ground black pepper
  6. Fill the half-avocados and serve.
Level of Difficulty: 
Prep Time: 
45 minutes
Cooking Time: 
20 minutes
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