*disclaimer* *I stole this, unabashedly, from Pinterest.*
I have a couple epiphanies per month. These have included:
The rest of menu planning is lying, stealing and pillaging. The best you can do is acknowledge and give credit, where credit is due.
Thanks, bloglovin, for this recipe!
Quinoa salad stuffed avocado:
- 1 ripened avocado
- 1 cup uncooked quinoa
- 2 cups water
- 4 garlic cloves: 2 grated, 2 minced
- 1 cup frozen corn
- 1/2 cup purple onion
- 1 green onion, diced
- salt and pepper, to taste
- garlic powder, to taste
- 1 lemon, halved
- drizzle of olive oil
Cook 1 cup of quinoa in 2 cups of water (always that ratio), 2 grated garlic cloves, salt and pepper, 15 minutes on med. heat, covered.
Remove lid; add corn, olive oil drizzle, salt and pepper and stir.
When cooled, add tomatoes, purple and green onion. Incorporate. Add lemon juice and remaining minced garlic.
Halve avocado. Remove pit. Hollow lightly, leaving a thin layer of avocado and fill with quinoa mixture.
Garnish with gusto and serve!
Enjoy! : )