Fire up your grill this summer for one of our favorite brain foods. Add the quinoa salad to complete the meal, adding layers of flavor and fiber-rich ingredients for your gut garden. This meal will keep your blood sugar steady and your taste buds satisfied!
3 ripe avocados, split with pits removed
¼ cup extra virgin olive oil plus 1 tablespoon
½ cup uncooked quinoa, rinsed and drained
1 cup water (or vegetable broth)
⅓ cup cherry tomatoes, diced
⅓ cup cucumber, peeled, seeded and cubed
¼ cup Italian flat leaf parsley leaves, chopped
¼ cup fresh mint leaves, torn with fingers
½ jalapeño pepper, chopped
1 clove garlic, smashed
2 tablespoons lime juice (can use lemon)
1 tablespoon champagne vinegar
Sea salt and freshly ground black pepper
Squeeze of lime
Crushed red pepper flakes (optional)
Preheat grill to medium. *Next, Cook the quinoa with 1 cup water (or use vegetable broth for a boost of flavor). Let cool for 10-15 minutes.
In a small bowl, place the smashed garlic, lemon juice, vinegar, sea salt and set aside for 30 minutes, stirring occasionally. While the quinoa is cooking and the dressing is sitting, brush the avocados with olive oil and place on the hot grill, cut side down. Grill until slightly charred. (About 3-4 minutes.) In a separate bowl, combine the cucumber, tomato, parsley, mint, jalapeño and cooled quinoa. Next, remove the garlic from the lemon juice mixture and whisk in olive oil. Pour dressing over the quinoa mixture and toss. Season with salt and freshly ground black pepper to taste. Squeeze half a lime over mixture and stir. Fill the grilled avocado halves with quinoa and serve room temperature. Store any extra quinoa in the refrigerator and use the leftovers within 3 days. Enjoy!
*NOTE: Cook the quinoa in advance to save time when preparing the dish.