Avocado Bowl with Quinoa

Source

galapagoslabrador: bro that’s a quinoa bowl with avocado.

lecrisko: My wallet hurts just seeing this

bob-the-cook: *Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
***
Serving Size: 12
**ingredients**
* 11 1/4 cups Cilantro Lime Quinoa (recipe follows)
* 5 1/3 cups Black Beans (recipe follows)
* 3 lbs. Curry Grilled Turkey, sliced thinly on a bias (recipe follows)
* 3 cups Pico de Gallo (recipe follows)
* 12 oz. Queso Fresco, crumbled
* 8 oz. jalapeño, fried
* 4 ripe, Fresh Avocado*, large dice (recipe follows)
**Cilantro-Lime QuinoaYield:** 11-1/4 cups
* 2 lbs. tri-color quinoa
* 8 oz. water
* 5 oz. cilantro pesto
* 3 oz. fresh lime juice
* 2 oz. fresh chopped cilantro
**Black BeansYield:** 5-2/3 cups (45 oz.)
* 26 oz. dried black beans
* 2 1/2 qt. cold water
* 1 1/2 yellow onions, halved
* 2 bay leaves
* 1/2 Tbsp. kosher salt
**Curry Grilled Turkey** Yield: 3 lbs.
* 3 lbs. turkey breast boneless, skinless
* 1 1/2 oz. lemon juice
* 1/4 cup Extra virgin olive oil
* 3 Tbsp. curry powder
* 2 Tbsp. ground turmeric
* 2 tsp. ground cumin
* 1 tsp. kosher salt
* As needed ground black pepper
**Pico de GalloYield:** approximately 3 cups
* 1 1/4 lbs. Roma tomatoes, small dice
* 1/2 cup white onion, fine dice
* 1 1/4 oz. cilantro, rough chopped
* 1/2 Tbsp. ground cumin
* 2 Tbsp. fresh lime juice
* 2 tsp. kosher salt
* 3/4 tsp. ground black pepper
* 2 Tbsp. Extra virgin olive oil
**Avocado**
4 ripe, Fresh Avocado, peeled, seeded, scored in large dice
1 tsp. lemon juice
1/4 tsp. sea salt
1 tsp. EVOO
***
**Instructions for one serving**
1. Fold black beans into cilantro-lime quinoa. Mound 8 ounces quinoa-bean mix in the center of a serving bowl.
2. Fan 4 ounces curry grilled turkey slices over the quinoa mixture.
3. Top with ¼ cup Pico de Gallo, 1 ounce queso fresco, and a ½ ounce of crispy jalapeno.
4. Garnish with 1/3 Fresh Avocado dices.
**Cilantro-Lime Quinoa**
1. Rinse quinoa under cold running water until water is clear.
2. Put quinoa and water in a pot and bring to a boil. Turn down heat to simmer and cook for 20-25 minutes. Quinoa should be fluffy and al dente.
3. Fold the cilantro pesto, fresh lime juice, and chopped cilantro into the warm quinoa.
4. Let cool.
**Black Beans**
1. Under cold water, pick through beans and remove debris. Soak beans overnight (water should cover the beans by 2 inches.
2. Drain and rinse soaked beans. Add beans to six cups of cold water and the remaining ingredients. Cook at a gentle simmer for 2 hours until beans have softened, but retain their shape. Cool in the cooking liquid.
3. Drain beans and remove onion and bay leaves.
**Curry Grilled Turkey**
1. Pound turkey breasts to 1/8-inch thickness.
2. Whisk together lemon juice, olive oil, and spices to make a marinade.
3. In a shallow dish, marinate turkey overnight or at least 8 hours.
4. When ready to grill, season each breast with salt and pepper. Mark the breast on the grill, and cook to 165°F internal temperature.
4. Slice on the bias for assembly.
**Pico de Gallo**
1. In a bowl, mix all ingredients together.
**Avocado**
1. Scoop out Avocado flesh into bowl.
2. Very gently toss with salt, lemon juice and EVOO.
***
This Recipe Is Courtesy Of https://www.californiaavocado.com/recipes/recipe-container/california-avocado-bowl

letsgotochongabar: Looks delicious!

fakebloodrealketchup: I kinda just wanna bury my face in all that avocado, tbh

imsophreshie: Oh, girl.

DeeAmi: Would eat with gusto and a smile.

nobreakie: So change the quinoa to something else

katiegraceusa: Looks yummy and nourishing!

meateatr: You had me until Quinoa.

MayowaTheGreat: Needs some ranch