RecipesSaladsSide DishesGluten FreePareveVegetarian

Pico de Gallo & Quinoa

Name: Pico de Gallo & Quinoa
Prep time: 10 min
Total time: 10 min
Ingredients: 4 ripe avocados; 1 cup cooked quinoa; 1 finely diced tomato; 1 finely diced small red onion; 1 jalapeño (seeded and finely diced); ½ cup chopped fresh flat-leaf parsley or cilantro; 2 tablespoons lemon juice; 2 tablespoon extra virgin olive oil; 1 teaspoon kosher salt; ¼ teaspoon freshly ground black pepper; Garnish: chopped fresh cilantro

Shifra Klein • Oct 11, 2019Comment Jump to Recipe

Get an extra serving of veggies, fiber, and flavor when you serve these alongside your favorite tacos or Mexican dishes.

Find more salads to complement your avocados, Stuffed Avocados.

Pico de Gallo & Quinoa

Prep Time 10

Total Time 10

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Servings

Ingredients

4 ripe avocados
1 cup cooked quinoa
1 finely diced tomato
1 finely diced small red onion
1 jalapeño seeded and finely diced
½ cup chopped fresh flat-leaf parsley or cilantro
2 tablespoons lemon juice
2 tablespoon extra virgin olive oil
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Garnish: chopped fresh cilantro

Instructions

Slice avocado in half and remove pit.
In a medium bowl, mix quinoa, tomato, onion, jalapeño, lemon juice, evoo, salt, and pepper.
Fill avocado with quinoa mixture.
Garnish with fresh cilantro. Serve immediately.

Category: RecipesSaladsSide Dishes

Cuisine: Mexican

Holidays: ShabbatSukkot

Diets: Gluten FreePareveVegetarian

About Shifra Klein

Shifra Klein is the former editor-in-chief at Joy of Kosher with Jamie Geller Magazine. She aims to reinvent the way you think about food. Shifra lives with her husband, two sons and daughter in New York.