Stuffed Avocados with Sprouted Quinoa, Tomatoes and Parmezano -
so full of protein, fat, sprouts and fruit, it’ll last you all day!
Prep time: 15 minutes
2 ripe avocados – cut in half, fill with quinoa and tomato. sprinkle with Parmezano
2 cups sprouted quinoa (soak 2-4 hours, drain, sprout 12 hours – 1.5 days, washing often)
1 medium-sized tomato, diced
1/4 cup Parmezano – walnuts, nutritional yeast and garlic/lemon (see this blog)
Salt and pepper, to taste
Avocado Selection Tip: Place the avocado in the palm of your hand and squeeze gently. If it gives a little to your touch, it’s ripe and should be used right away. If it feels hard, it’s not ripe, so place in a brown bag and store in a dark place for two days. Don’t refrigerate.