Grilled avocado halves with cumin-spiced quinoa and black bean salad

Delight your taste buds with the savory combination of grilled avocado, cumin-spiced quinoa, and flavorful black beans in this refreshing salad.

Ingredients:

• 3 avocados
• 1 to 2 tablespoons olive oil
• 2 lemons, juiced
• Salt and pepper, to taste
• 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
• 1/2 teaspoon salt
• black pepper, to taste
• 1 cup diced cucumber
• 1 cup diced red bell pepper (or substitute cherry tomatoes)
• 1/2 cup raw corn kernels (from about 1 ear)
• 1 1/2 cups cooked black beans (or 1 can beans, rinsed)
• 10 to 15 basil leaves, cut in a chiffonade
• 1/4 cup chopped fresh cilantro, plus extra for garnish

Instructions:

1. Grease your grill or grill pan lightly and place it on medium heat.
2. Rinse the quinoa in a fine sieve for about a minute. Transfer the quinoa to a medium pot with 2 cups of water and a pinch of salt. Bring the water to a boil, then lower the heat to a simmer. Cover the pot and let the quinoa simmer for 15 minutes or until all the liquid is absorbed. Fluff the quinoa using a fork and let it sit, covered, for 10 minutes.
3. While the quinoa is cooking, halve the avocados and remove the pits. Lightly brush the avocado halves with olive oil and drizzle them with lemon juice. Season them with salt and pepper. Place the avocados on the grill, cut side down, and grill for 5 minutes until nice grill marks appear. Take them off the heat and keep them aside.
4. In a small bowl, mix together the olive oil, vinegar, maple syrup, mustard, cumin, salt, and pepper according to your taste.
5. In a large mixing bowl, combine the cooked quinoa, cucumber, bell pepper, corn, black beans, basil, and cilantro. Add the dressing to the salad and gently toss everything together. Adjust the seasoning to your liking.
6. Spoon a generous amount of the quinoa salad into each avocado half. Serve with an extra sprinkle of cilantro if preferred.

Summary:

• Calories: 2732 kcal
• Fat: 164 g
• Protein: 68 g
• Carbs: 286 g
• Potassium: 5966 mg
• Magnesium: 792 mg