Grilling avocados gives the fruit a meatier consistency and makes for a flavorful, beautiful, and healthy side dish. And for those of you who don’t like quinoa, you haven’t tried this recipe with tomatoes, basil, red onion, and a splash of fresh lime juice. It is so fresh, and I actually prefer quinoa to rice now.
Wash quinoa several times in cold water, rinse, and add quinoa to boiling water. Cover, reduce heat, and simmer for 15 minutes. Let stand for 5 minutes, and fluff. Cool quinoa.
Brush the avocados with the oil and place on the grill, cut side down, grill until charred and remove. Drizzle with lime juice and season with salt and pepper.
Fill the half-avocados and serve.
Notes
Serve these grilled vegetarian little showstoppers as a side dish for the 4th of July, or as a festive appetizer for Thanksgiving or any dinner party.