I have am so excited to give this a try for me and the boys for a lunch time meal – it will be our first vegan attempt too! I used to use Quinoa all the time for the boys when they were babies, but it’s something I’ve never really thought of as a meal for myself or even for our family as we grow! Avocados I have come to really love as they are so good for you, especially during pregnancy!
I love Avocado. One a day and I’m a happy girl.
This meal was packed full of flavour. It’s amazing how the taste changes when you grill an avocado. I didn’t measure anything out, I usually go by taste!
Ingredients:
1 avocado, olives, pine nuts, rocket, spinach, quinoa, lime, oil, tinned tomatoes, chilli, red onion, basil, garlic, black pepper.
For the salsa. Just chop the onion, garlic, and chilli, throw in a pan with some oil and sauté untill soft. Then add the tinned tomatoes and basil. Heat up then put to one side. 🙂
Put some quinoa in boiling water and cook as normal. Once cooked, drain off the water, add a little lime, and mix in the pine nuts, rocket, spinach, and olives. Then put onto your plate.
Make sure the oiled and hot grill pan is waiting for you before you put the avocado on. Cut that tasty avocado in half and remove the stone, leave the skin on.
Put the two avocado halves skin side up in the pan and press down with a wooden spoon/spatula for about 2mins, then rorate them to get the lovely cross hatch look and to give it an extra smokey flavour.
Hold down for another 2mins and remove from the grill. Place on top of your quinoa salad and put a generous dollop of salsa into each avocado.
Add some black pepper and another drizzle of lime.
Enjoy!!
LaNoire’s Vegan kitchen can be found on Facebook here, and is chocablock full of divine vegan meals and recipes for your family to devour!
