If you haven’t tried grilling avocados yet, you should. Grilling gives avocados a heartier, almost meaty texture and turns them into a flavorful, beautiful, and healthy side or appetizer. Even if you think you don’t like quinoa, this version—tossed with cherry tomatoes, fresh basil, red onion and a squeeze of lime—might change your mind. The salad is bright, fresh, and so satisfying that I now reach for quinoa over rice more often.
You may remember a previous grilled avocado post, but here the avocados become vessels filled with a tangy quinoa salad. My family and every guest I’ve served this to has loved it. It’s colorful, vibrant, and full of flavor.
This dish is perfect for summer gatherings. Serve these grilled vegetarian showstoppers as a side for a holiday meal, a festive appetizer for game day, or a simple, elegant starter for dinner parties.
Grilled Avocados with Quinoa Salad
Yvette Marquez-Sharpnack | Muy Bueno
Ingredients
Red Quinoa Salad:
- 1 cup red quinoa, washed and rinsed
- 1 ½ cups boiling water
- 1/4 cup extra-virgin olive oil
- 1 cup cherry tomatoes, halved
- 1/2 cup chopped red onion
- Handful fresh basil leaves, chopped
- 1 lime, juiced
- 1/4 tablespoon kosher salt
Grilled Avocados:
- 5 ripe avocados, halved and pitted
- Extra-virgin olive oil, for brushing
- 1 lime, juiced
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Rinse the quinoa thoroughly under cold water. Add the quinoa to the boiling water, cover, reduce heat and simmer for 15 minutes. Remove from heat, let stand for 5 minutes, then fluff with a fork and allow to cool.
- Toss the cooled quinoa with olive oil, cherry tomatoes, red onion, chopped basil, lime juice and kosher salt. Adjust seasoning to taste.
- Preheat a grill to medium heat.
- Brush the avocado halves with olive oil and place them cut side down on the grill. Grill until the flesh develops char marks and a smoky aroma, then remove. Drizzle with lime juice and season with salt and pepper.
- Spoon the quinoa salad into each avocado half and serve immediately.
Notes
These grilled avocado halves filled with quinoa salad make a festive vegetarian side or appetizer for summer gatherings, holidays, or any dinner party.
Nutrition
Carbohydrates: 22 g |
Protein: 5 g |
Fat: 21 g |
Saturated Fat: 3 g |
Sodium: 187 mg |
Potassium: 641 mg |
Fiber: 9 g |
Sugar: 2 g |
Vitamin A: 220 IU |
Vitamin C: 18 mg |
Calcium: 29 mg |
Iron: 2 mg
Nutrition information is automatically calculated and should be used as an approximation.
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Written by Yvette / Photos by Yvette