Recipe: Grilled California Avocado and Quinoa

Summer is synonymous with firing up the grill, and this simple salad is the perfect complement to grilled fish, chicken or burgers. Easy and delicious grilled California avocados are stuffed with quinoa, tomato, cucumber, parsley and mint.

Did you know that June is California Avocado month? Visit our blog for more avocado recipes.


Heat a grill.

In a medium sauce pot of boiling water, cook the quinoa until tender, about 10 minutes. Drain in a fine sieve, rinse under cold water and leave to dry.

Place the smashed garlic, lemon juice, vinegar and some salt in a small bowl and let sit for 30 min-1 hr stirring occasionally. Remove the garlic and whisk in the olive oil.

Brush the avocadoes with the oil and place on the grill, cut side down. Grill until charred and remove.

Combine all ingredients in a medium mixing bowl and toss well. Season with salt and freshly ground black pepper, fill the half avocados and serve.


  • 3 California avocados, split and seeds removed
  • 1/2 cup quinoa
  • 1/3 cup diced ripe tomatoes or halved cherry tomatoes
  • 1/3 cup cucumber, peeled, seeded and sliced 
  • 1/4 cup orange segments
  • 1/4 cup italian parsley leaves, picked and washed
  • 1/4 cup fresh mint leaves, torn with fingers
  • 1 smashed garlic clove
  • 2 tablespoons lemon juice
  • 1 tablespoon champagne vinegar
  • 1/4 cup California Olive Ranch olive oil (or your preferred brand)
  • Salt and freshly ground black pepper