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ā€“+ servings
Prep Time 5 minutes
Cook Time 30 minutes
Servings 3
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Ingredients

  • 1/2 cup Quinoa
  • 1/2 Yellow bell pepper
  • 1/2 Cucumber
  • 1/2 Red onion
  • 1 bunch Italian parsley
  • 3 Avocados

怐A怑

  • 2 1/2 tbsp CRAFT MISO NAMA-KOJI
  • 2 tbsp Olive oil
  • 1/2 Lemon juice
  • To taste Cumin seeds
  • To taste Salt

Instructions

  • Cook the quinoa in a pot with water until tender. Drain and chill in the refrigerator.
  • Dice the yellow bell pepper, cucumber, and red onion into 1/4-inch (6 mm) pieces, and finely chop the Italian parsley.
  • In a bowl, combine all ingredients in [A] with the quinoa and the vegetables from Step 2. Mix well to blend the flavors.
  • Cut the avocados in half and remove the pits. Spoon the quinoa mixture into the hollow and serve.