Quinoa Tabouli Salad in Grilled Avocado

When the summer months come rolling around, there is nothing worse than slaving
over a hot stove for hours trying to create a perfect meal. You can still create a great meal, however with little stove time to keep cool and light during these summer months.

For this recipe, I simply recreaed my original taboulisalad, using quinoa as the grain rather than the egg-coated buckwheat, and sauteed shrimp was added for texture. The grilled avocado acts as the bowl in this meal, creating a subtle taste of avocado with each scoop - I recommend using a spoon.

What You'll Need:

2 bunches parsley, finely chopped
6 green onions, finely chopped
1 tablespoon dried mint
3 tomatoes, finely diced
2 cups vegetable stock or water
1 cup rinsed quinoa
1 pound fresh shrimp
3 tablespoons olive oil
4 lemons, juiced
1/4 tsp salt
1/4 tsp black pepper
2 avocados

*Bring vegetable stock or water to a boil
*Add quinoa and return to a boil and then reduce the heat to low
*Cover and cook for fifteen minutes, or until liquid is absorbed- stirring occasionally
*Remove from heat and let stand for three minutes
*In the meantime, mix together salt, pepper, lemon juice, olive oil and mint and set aside
*In the meantime, saute shrimp with one tablespoon lemon juice mixture in saute pan for two minutes on each side and let cool
*Mix quinoa together with tomatoes, green onions, shrimp, parsley and dressing mixture
*Add salt and pepper to taste
*Cut each avocado in half and remove pit
*Drizzle a small amount of olive oil on each half and set meat-side down on a hot griddle or barbecue and cook for 8 minutes
*Serve salad inside avocado halves