You Can (& Should) Grill Avocados
Every other Thursday, Gena Hamshaw of the blog Choosing Raw shares satisfying, flavorful recipes that also happen to be vegan.
Today: Let your avocado flag fly free.
(Photo: Alpha Smoot)
We’re all a little bit obsessed with avocados. I jump at any opportunity to add avocado to a salad; I swoon over kale that has been “massaged” in layers of creamy green flesh; I pin and like and repost every image of avocado toast as if I had never seen it before; and I blend this decadent fruit into pasta sauces, chocolate pudding, smoothies, salad dressings, and more.
Related: 7 things you never thought you could grill
This recipe is an excuse to let your avocado lover’s flag fly without blending or chopping or slicing the fruit. Instead, you’ll allow it to shine as itself, by cutting it in half and placing it directly on a hot grill, where it will proceed to develop the most enticing grill marks across its creamy surface. The contrast of a little char against avocado’s natural unctuousness is pretty irresistible—whether or not you’re an established avocado devotee.
Related: 5 variations on avocado toast
(Photo: Alpha Smoot)
Related: 13 quinoa recipes for morning, noon, and night
The other half of this summery dish is an easy, versatile quinoa and black bean salad. I make this dish, or some variation of it, for countless working lunches each and every summer. I also serve it as a dinner side or a potluck offering, and I dig into the leftovers for savory breakfasts. It’s simple enough, but the cumin dressing makes it sing, and you’ll find yourself reaching for the recipe again and again—when you’re not too busy scooping into yet another avocado, of course.
Related: How to make fluffy quinoa
Grilled Avocado Halves with Cumin-Spiced Quinoa and Black Bean Salad
Serves 4 to 6
For the grilled avocado:
3 avocados
1 to 2 tablespoons olive oil
2 lemons, juiced
Salt and pepper
For the cumin-spiced quinoa and black bean salad:
1 cup dry quinoa
3 tablespoons extra-virgin olive oil
2 tablespoons apple cider vinegar
2 teaspoons maple syrup
2 teaspoons dijon mustard
1 teaspoon ground cumin
½ teaspoon salt
Black pepper, to taste
1 cup diced cucumber
1 cup diced red bell pepper (or substitute cherry tomatoes)
½ cup raw corn kernels (from about 1 ear)
1 ½ cups cooked black beans (or 1 can beans, rinsed)
10 to 15 basil leaves, chiffonade
¼ cup chopped fresh cilantro, plus extra for garnish
Lightly oil your grill or grill pan and set over medium heat.
Rinse the quinoa through a fine sieve for about a minute. Place quinoa in a medium sized pot with 2 cups of water and a pinch of salt. Bring the water to boil, then reduce it to a simmer. Cover the quinoa and simmer for 15 minutes, or until all of the liquid has been absorbed. Fluff the quinoa with a fork and allow it to rest, covered, for 10 minutes.
While the quinoa cooks, cut the avocados in half and remove the pits. Brush the avocados lightly with olive oil and drizzle with lemon juice. Sprinkle them with salt and pepper. Place the avocados, cut side down, on the grill. Allow them to cook for 5 minutes, or until they have nice grill marks. Remove them from heat and set aside.
In a small bowl, whisk together the olive oil, vinegar, maple syrup, mustard, cumin, salt, and pepper to taste.
To a large mixing bowl, add the cooked quinoa, cucumber, pepper, corn, black beans, basil, and cilantro. Dress the salad and toss gently. Season to taste.
Fill each avocado half till it’s brimming over with a cup of quinoa salad. Serve, garnished with extra cilantro if desired.
By Gena Hamshaw
