I got the inspiration for this dish after the hike I took on the Inca Trail to Mauchu Picchu with my family. We had a self-trained 21 year old Peruvian Chef who prepared meals that were mind-blowing delicious (and healthy!!).
2 ripe medium avocados, peeled and sliced in half longitudinally
1 cup of dry quinoa prepared in chicken broth as per package instructions
2 carrots, finely chopped
½ purple onion, finely diced
1 medium squash, finely chopped
½ red bell pepper, finely chopped
¼ cup of diced chives
2 cloves of fresh garlic, finely chopped
1 tsp. of Dijon mustard
1 tbsp of mayonnaise
juice of ½ a lemon
Salt and pepper to taste
Prepare the quinoa in the chicken broth as per package instructions. Combine the cooked quinoa with all the remaining ingredients and gently toss until everything is evenly combined. Spoon the quinoa/veggie mixture onto the top of the avocado halves. Enjoy!
*Feel free to add or substitute any variety of fresh veggies (or fruit) to the quinoa. You can play around with various herbs and spices too.