This Might Be Our New Favorite Way To Eat Avocado

Photo: Courtesy of Food52.
If you're accustomed to portabello caps or tofu steaks as your vegetarian-grilling dish of choice, consider this recipe your new favorite alternative. Creamy, satisfying avocado meets a hassle-free, versatile quinoa salad that works on its own as an anytime summer side dish.

Grilled Avocado Halves With Cumin-Spiced Quinoa & Black Bean Salad
Serves 4 to 6

For The Grilled Avocados:
3 avocados
1-2 tbsp olive oil
2 lemons, juiced
Salt and pepper, to taste

For The Cumin-Spiced Quinoa & Black Bean Salad:
1 cup dry quinoa
3 tbsp extra-virgin olive oil
2 tbsp apple cider vinegar
2 tsp maple syrup
2 tsp Dijon mustard
1 tsp ground cumin
1/2 tsp salt
Black pepper, to taste
1 cup diced cucumber
1 cup diced red bell pepper (or substitute cherry tomatoes)
1/2 cup raw corn kernels (from about 1 ear)
1 1/2 cups cooked black beans (or 1 can beans, rinsed)
10-15 basil leaves, cut in a chiffonade
1/4 cup chopped fresh cilantro, plus extra for garnish

Related: These Black Bean And Corn Burgers Are Complete With Flavor, Nutrition, And Texture

Photo: Courtesy of Food52.
1. Lightly oil your grill or grill pan and set over medium heat.

2. Rinse the quinoa through a fine sieve for about a minute. Place quinoa in a medium-sized pot with 2 cups of water and a pinch of salt. Bring the water to boil, then reduce it to a simmer. Cover the quinoa and simmer for 15 minutes, or until all of the liquid has been absorbed. Fluff the quinoa with a fork and allow it to rest, covered, for 10 minutes.

3. While the quinoa cooks, cut the avocados in half and remove the pits. Brush the avocados lightly with olive oil and drizzle with lemon juice. Sprinkle them with salt and pepper. Place the avocados, cut side down, on the grill. Allow them to cook for 5 minutes, or until they have nice grill marks. Remove them from heat and set aside.

4. In a small bowl, whisk together the olive oil, vinegar, maple syrup, mustard, cumin, salt, and pepper to taste.

5. To a large mixing bowl, add the cooked quinoa, cucumber, pepper, corn, black beans, basil, and cilantro. Dress the salad and toss gently. Season to taste.

6. Fill each avocado half (until it's brimming over) with a cup of quinoa salad. Serve, garnished with extra cilantro if desired.

Next: Grilled Avocado With Cherry Tomatoes And Herbs

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