Chickpea Stuffed Avocado

Combine the red quinoa, ¾ cup water, and a pinch of salt in a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until the water is absorbed and the grains are tender, about 12 to 15 minutes.

Thinly slice the scallion. Small dice the celery stalk (1 is for this recipe and the other is for the Mongolian Seitan Lettuce Cups). Halve the red grapes. Thinly slice the apple. Zest and halve the lemon. Drain and rinse the chickpeas.

Add the chickpeas to a large bowl along with the juice from half the lemon, Vegenaise, curry powder, ¼ tsp salt, and a good pinch of pepper. Mash some of the chickpeas with the back of a fork and mix well to combine. Add the scallion, celery, and half the grapes. Gently combine the chickpea salad.

Add half the spring mix (reserving half for the Buffalo Artichoke Calzone) to another large bowl and add the cooked red quinoa, sliced apple, lemon zest, juice from the remaining lemon half, 2 tbsp olive oil, and a pinch of salt and pepper. Toss the quinoa salad well to combine. Taste and adjust seasoning with salt.

Halve the avocado. Remove the pit and scoop the flesh out of each half in one piece.

Divide the quinoa salad between plates, and top each with an avocado half. Stuff the avocado halves with chickpea salad. Top with the remaining grapes.