Salmon, Quinoa and Walnut Stuffed Avocados

By Patty Mastracco
Total Time
30 Mins
Serves
6
Serving Size
1/2 avocado, about 1/2 cup quinoa
Meal
Dinner Lunch
Course
Main Side

DESCRIPTION

Quinoa is seasoned with a lemon vinaigrette, tossed with walnuts and grilled salmon and is served in grilled avocado halves.

Prep Time
20 Mins
Cook Time
10 Mins
Total Time
30 Mins
Calories
390 cal
Total Fat
31 g
Saturated Fat
4 g
Polyunsaturated Fat
9 g
Monounsaturated Fat
15 g
Cholesterol
20 mg
Sodium
230 mg
Carbohydrates
20 g
Dietary Fiber
9 g
Total Sugars
2 g
Added Sugars
0.5 g
Protein
13 g
Vitamin D
4 mcg
Calcium
36 mg
Iron
2 mg
Potassium
644 mg

Ingredients

  • 1 (8 ounce) salmon fillet
  • 3 large avocados
  • 1 1/2 cup cooked quinoa
  • 1/2 cup California walnuts, toasted and chopped (plus additional for garnish)
  • 1/3 cup minced red onion
  • 2 teaspoons fresh basil, finely chopped (optional)

Lemon Vinaigrette

  • 1/4 cup extra virgin olive oil
  • 3 tablespoons lemon juice
  • 3/4 teaspoon sugar
  • 1/2 teaspoon sea salt
  • 1 clove garlic, minced
  • 1/8 teaspoon black pepper

Preparation

  1. Cook the salmon fillet on a well-oiled grill over medium-high heat for 3 to 4 minutes on each side or until it's cooked through. Remove from grill and remove skin. Let cool then flake with a fork.
  2. Cut avocados in half and carefully remove pits. Cook cut side down on a well-oiled grill over medium-high heat for 1 minute or until nicely grill-marked.
  3. Place quinoa, walnuts, and onion in a large bowl.
  4. Whisk together all vinaigrette ingredients in a small bowl and pour over quinoa mixture. Toss lightly to coat, then lightly stir in salmon.
  5. Scoop mixture into avocado halves and top with basil. Garnish with additional walnuts, if desired.