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April 23, 2008

Quinoa-Stuffed Avocados

Humane Society International

Quinoa is an ancient grain native only to Bolivia and a mainstay of the Bolivian diet, along with potatoes and corn. Quinoa is available in natural food stores and well-stocked supermarkets. It makes an interesting change from rice and is also quite nutritious. Avocados are also plentiful in Bolivia and are often included in holiday feasts.

3/4 cup quinoa
2 tablespoons olive oil
1 small red onion, minced
1 ripe tomato, chopped
1 tablespoon minced parsley
1/4 teaspoon salt
1/4 teaspoon black pepper
2 ripe Haas avocados
1 tablespoon lemon juice
4 large butter lettuce leaves

Cook the quinoa according to package directions. Set aside. Heat 1 tablespoon of the oil in skillet over medium heat. Add the onion, cover and cook for 5 to 7 minutes to soften. Transfer the onion to a bowl. Add the reserved quinoa, tomato, parsley, salt, and pepper, and mix until well combined.

Carefully halve the avocados lengthwise and remove the pits. Running a small knife around the between the avocado skin and flesh, remove the pulp, keeping the shells intact. Cut the avocado pulp into 1/2-inch dice and add to the quinoa mixture. Add the lemon juice and the remaining 1 tablespoon of oil and toss gently to combine. Taste and adjust seasonings. Spoon the mixture into the reserved avocado shells and serve immediately on salad plates lined with lettuce leaves. Serves 4.