Grilled Avocado & Quinoa Salad

Avocados are an excellent way to keep you satiated and your blood sugar levels in check for hours on end. Add a hefty dose of plant-based protein from the quinoa, and you have a winning combination of nutrients and flavors. It tastes just as good as it looks!

*Serves 6


3 ripe avocados, split with pits removed
¼ cup extra virgin olive oil plus 1 tablespoon
½ cup uncooked quinoa, rinsed and drained
1 cup water (or vegetable broth)
⅓ cup cherry tomatoes, diced
⅓ cup cucumber, peeled, seeded and cubed
¼ cup Italian flat leaf parsley leaves, chopped
¼ cup fresh mint leaves, torn with fingers
½ jalapeño pepper, chopped
1 clove garlic, smashed
2 tablespoons lime juice (can use lemon)
1 tablespoon champagne vinegar
Sea salt and freshly ground black pepper
Squeeze of lime
Crushed red pepper flakes (optional)


  1. Preheat grill to medium.

  2. Cook the quinoa with one cup of water (or use vegetable broth for a boost of flavor). Let cool for 10-15 minutes. You can cook the quinoa in advance to save time when preparing the dish.

  3. In a small bowl, place the smashed garlic, lemon juice, vinegar and some salt and set aside for 30 minutes, stirring occasionally.

  4. While the quinoa is cooking and the dressing is sitting, brush the avocados with olive oil and place on the hot grill, cut side down. Grill until slightly charred. (About 3-4 minutes.)

  5. In a separate bowl, combine the cucumber, tomato, parsley, mint, jalapeño and cooled quinoa.

  6. Next, remove the garlic from the lemon juice mixture and whisk in olive oil. Pour dressing over the quinoa mixture and toss. Season with salt and freshly ground black pepper to taste. Squeeze half a lime over mixture and stir.

  7. Fill the grilled avocado halves with quinoa and serve room temperature. Store any extra quinoa in the refrigerator and use the leftovers within three days. Enjoy!

Study with Lillah Schwartz and YogaUOnline – Yoga for a Healthy Back: Addressing Pelvic Asymmetry.

Want another great recipe from Elise Museles?  Try Veggie-Rich Rainbow Collard Wraps with Creamy Ginger-Tahini Dressing!

Reprinted with permission from Kale and Chocolate.

Elise MuselesElise Museles is an attorney turned Certified Eating Psychology & Nutrition Expert and creator of Kale & Chocolate.  A writer, speaker, teacher and healthy lifestyle advocate, she empowers people to reset their relationship with food & their bodies—by creating a happy, healthy, and ridiculously delicious Food Story. Elise is also the author of the recently released book, Whole Food Energy, (Barron’s Educational Series, January 2016) and shares daily inspiration (and mouth-watering photos!) on FaceBook and Instagram.

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