Found this recipe, tried it, but added of course the EVER faithful PIMENTO PEPPERS and some CILANTRO to take it to the MEXICASA LEVEL....a dash of ground cumin also....some Trini Hot Pepper to taste....was lovely and very welcomed...I DID NOT SPOON BACK INTO SHELLS, as our Trini AVACADOS are HUGE!!! enjoy Let’s have a look at one of our favourite ways to prepare quinoa: Makes about 4 servings Ingredients: 1 cup quinoa, rinsed well 1 small red onion, minced 1 ripe tomato, chopped 1 tablespoon minced parsley 2 ripe avocados Extra-virgin olive oil 1 tablespoon lemon juice Sea salt Measure out one cup of quinoa, rinse well a few times under cold water, then combine with two cups of cold water, bring to a boil, then reduce to a simmer and cook with the lid on until done – this takes about 10 to 15 minutes. You’ll know it’s done when the water is no longer visible and you see a few holes in the bed of quinoa. Set aside cooked quinoa. Heat 1 tablespoon of extra virgin olive oil or coconut oil over low to medium heat, add chopped red onion, then cook for 5 minutes to soften. Transfer cooked onion to quinoa in a large bowl. Add chopped tomato, minced parsley, and sea salt, to taste. Halve the avocados lengthwise and remove pits. Cube avocado by running your knife through the flesh, first vertically, then horizontally, all while the flesh remains in the avocado shell. Once cubed, use a large spoon to carefully remove each half of cubed avocado chunks, leaving clean and empty avocado half shells. Add the avocado chunks to the bowl of quinoa, then drizzle with fresh lemon juice to add tang and preserve colour. Give everything a gentle toss to evenly distribute avocado chunks. Spoon quinoa and avocado stuffing into empty avocado shells and serve immediately. Read more at realfarmacy/how-to-make-quinoa-stuffed-avocados/#zHmt67L8isxx5jD7.99
Posted on: Sun, 22 Sep 2013 23:10:53 +0000
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