Quinoa Tabbouleh with Baked Eggs in Avocado

Quinoa Tabbouleh


  • 1 cup quinoa, rinsed well
  • 2/3 cup freshly squeezed lemon juice
  • 1 garlic clove, minced
  • black pepper
  • ½ cup extra-virgin olive oil
  • 2/3 cup chopped parsley
  • ½ cup chopped mint
  • 2 scallions, thinly sliced
  • 1 large cucumber cut into small pieces
  • 1 cup chopped tomatoes
  • 1 ripe avocado
  • 2 eggs


  • Bring 2 cups of water to a boil in a medium saucepan over high heat. When the water boils, reduce heat to medium-low, add the cup of quinoa, and cover.
  • Wait 10-15 minutes until the quinoa is tender. Remove it from the saucepan into a bowl and let it stand for about 10 minutes.
  • Whisk the lemon, garlic, and the olive oil together. Season it with salt and pepper.
  • Add the cucumber, tomatoes, herbs, and scallions to the bowl with quinoa, toss the ingredients. Add the dressing, and toss again.
  • Slice the avocado in half, take out the pit. Scoop out 2 tablespoons from the center so the egg properly fits.
  • Crack an egg into each avocado half, season with pepper, basil, and any garnish of your choice.
  • Place in a preheated oven (425 degrees) for 15-20 minutes.

Bon appétit !

One thought on “Quinoa Tabbouleh with Baked Eggs in Avocado

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