Quinoa Confetti in Avocado Bowls

July 21st, 2015 · Lisa · gluten-free, Pregnancy, Recipes, Savory · Comments

I love avocado. This one beautiful fruit enables satisfying afternoons of scooping guacamole on salty tortilla chips, rich chocolate avocado ice cream cone filled evenings, luscious mornings sipping avocado lime smoothies and quick lunch-time treats of avocado toast and hot sauce. And now…it’s a bowl.

This dish is a perfect vegan stereotype with all that quinoa avocado goodness. And just like all the vegans I know…it’s awesome.

Every year at this time I find myself wanting simple meals that come together quickly and allow me to avoid turning that oven dial. Although there is a brief stint on a burner required to get your quinoa ready, it can then be cooled and used over many meals limiting your kitchen time throughout the week.

We’re in the middle of the most fantastic summer days, late July. I think all romantic poetry is set in the last days of July when everything is hot and sunny and lazy. I want nothing more than to spend my time lying in the grass.

This past weekend we spent a day hiking in the sauna-like Southern Ontario humidity. We packed a picnic lunch so we could spread out riverside and enjoy a quick satisfying meal in the middle of a magical day. This avocado dish would be perfect for picnics. Just premake the quinoa salad and dressing (minus the avocado) and keep the avocados whole until you’re ready to eat. Then slice them in half, remove the pit and pile in the quinoa salad. Each half makes an ideal, individual serving. For dessert we stumbled upon beautiful black raspberries lining the trail.
raspberryIn so many ways I want this summer to slow down. It has been a transformative one for me and I want to savour all these long sun-kissed days.
engagement2 (Here we are back in April when I was just 16 weeks pregnant.)

This summer has been quieter and more introspective for me as I spend a lot more time holding onto my belly and trying to connect with that little being growing inside. I know when this summer becomes fall our dynamic duo will become one fantastic little family. I’m thrilled and excited and yet want to soak up all the couple-hood connection I can in the meantime. Transitions…always an adventure.
pregpark (And here I am two weeks ago at 28 weeks.)

If you’re interested in hearing more about my pregnancy and what I’ve been eating lately, check-out the #smoothiefest google hang-out I recorded with Heather Nicholds last week. That oatmeal cookie smoothie is still one of my favourites – and a great summer treat when you don’t feel like baking up a dessert.

If you’re interested in eating an amazing avocado dish…here’s that recipe.
Serves 4.
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Quinoa Confetti in Avocado Bowls


  • 1 cup quinoa (multi-coloured is extra fun)
  • 2 ½ cups water + 3 TBSP water, divided
  • ½ tsp + a pinch of salt, divided
  • 3 TBSP of lemon juice, divided
  • 2 TBSP of green onion, minced (just the green part)
  • 3 TBSP of pomegranate seeds or dried fruit (raisins, apricots, dates all work well).
  • ¼ cup fresh basil leaves
  • 2 TBSP parsley
  • 2 large avocados
  • ¼ tsp cumin (optional)


  1. In a metal sieve rinse the quinoa under cold water. Set aside.
  2. In a small saucepan over medium heat, bring the water to a boil. Add the quinoa and a pinch of salt. Stir occasionally for 8-10 minutes until the quinoa’s tail unfurls and the grains have a soft texture. Drain the quinoa back into the metal sieve and rinse under cool water. Set aside.
  3. In a medium bowl, combine 2 tablespoons of the lemon juice, the green onion, pomegranate seeds, and a ¼ tsp of salt. Add the quinoa and stir to combine.
  4. Slice the two avocados in half. Remove the pits and peel the avocados (gently).
  5. Scoop out 1 tablespoon from the centre of each avocado and place into the bowl of a food processor. Add the basil, parsley, 1 tablespoon of lemon juice, ¼ tsp of salt, and cumin (if desired). Blend. Add the 3 tablespoons of water slowly, 1 tablespoon at a time. Stop and scrape down the sides of the bowl as necessary, until a smooth green dressing is created.
  6. Add ½ cup of quinoa to each avocado half and drizzle on the herbal dressing. Serve immediately.
  7. Note: Leftover quinoa salad stores well in the fridge and makes an excellent, protein packed, addition to kale and lettuce salads as well.

Wishing you all another week of long evening strolls in tank tops and flip flops.


  1. Posted July 22, 2015 at 3:36 am

    You are perfection. These photos. Your joy. I would trade away all the (vegan) ice cream and all the (vegan) blondies in the whole world to be with you right now.

    • theveganlisa
      Posted July 22, 2015 at 7:25 am

      I could really use a big helping of Hannah time. Miss you!!!

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