All I did was cut the avocado in half and take the pit out. I put salt and pepper on each half, then scooped the quinoa in. I used a spoon to eat it, because it would be pretty messy if I had attempted to use a fork. Halfway through, I scooped more quinoa into the avocado, because quinoa rules.
Here it is, in all its glory.
When I made the quinoa, all I did was add water and a bit of salt, then followed the cooking directions in the package. I made this the day before, so it was already nice and chilled. Minimal ingredients with maximum flavor is always a win!
Does anyone else have good avocado recipes to share? I have no recipes that call for the avocado to be warm, which I would like to tackle next. Next week, I will share my tomato/cucumber/avocado salad recipe I'll post later, too.