Grilled Avocado with Spiced Quinoa & Black Bean Salad
½ cup dry quinoa
4 Tbs Seasons Cilantro & Red Onion Infused Olive Oil
4 Tbs Seasons Sicilian Lemon White Balsamic
2 tsp Edmond Fallot Dijon Mustard [Available at Seasons]
1 tsp Seasons Spiced Coffee Seasoning
½ tsp Seasons Pepe e Aglio
1 tsp Seasons Roasted Onion Premium Salt
1 cup diced cucumber
1 cup diced red pepper
½ cup corn kernels (1 ear)
1 cup cooked black beans
¼ cup fresh basil, chopped
¼ cup fresh cilantro, chopped
Prepare quinoa according to package instructions.
Prepare dressing by whisking together 3 Tbs Cilantro & Red Onion Olive Oil, 3 Tbs Sicilian Lemon White Balsamic, Dijon mustard, 1 tsp Spiced Coffee Seasoning, ½ tsp Pepe e Aglio, and 1 tsp Roasted Onion Salt. Set aside.
Combine cooked quinoa, cucumber, bell pepper, corn, black beans, basil, and cilantro in a large stainless bowl and toss with dressing.
Preheat grill to medium high heat. Cut each avocado in half and remove pit. Brush the cut surface with 1 Tbs of Cilantro & Red Onion Olive Oil and drizzle with 1 Tbs Sicilian Lemon White Balsamic. Grill, cut side down, for approximately 5 minutes, until grill marks are visible. Remove from grill and fill each avocado half with quinoa salad.