It was a fiesta at our house over the weekend as we prepared some delicious Mexican food on the barbecue. Since I have been enjoying experimenting with quinoa a lot lately, and Smart & Final had avocados on sale, I decided it was the perfect weekend to attempt making a grilled avocado.
Before grilling the avocado I made a fresh Mexican style corn quinoa salad to stuff in the avocados after they were done on the grill.
- 1 cup of cooked quinoa
- 1 chopped avocado
- 1 can of First Street Corn
- 2 cups of chopped cherry tomatoes
- 2 Tablespoons of olive oil
- Juice from (1) lime
- 2 Tablespoons of cilantro
- 1/4 cup of green onion
After cooking the quinoa, allow it to cool. Once it has cooled, mix all the ingredients together into a bowl, and refrigerate for 1 hour.
Slice the avocados in half, and then put on the barbecue over low heat.
Grill for about 5-10 minutes.
Once the avocados are done on the grill, top with the fresh corn quinoa salad. Serve with a spoon.
- 8 First Street Chicken thighs
- 2 limes
Put the chicken in a pan, and then squeeze the fresh lime juice over the chicken. Then top with salt and pepper. After seasoning the chicken, put it on the grill until the chicken is thoroughly cooked. I always recommend using a meat thermometer to check the temperature of the chicken before serving.
Top with a fresh salad, squeeze excess lime juice on the chicken - enjoy!
First Street Chicken Drumsticks or Thighs, value pack will be on sale for 99c per lb. September 12th through the 18th at Smart & Final. Haas Avacados will also be on sale for $1.99 for a 4-pack.
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