1. Into a medium sized sauce pan filled with boiling water, cook the quinoa for 10 minutes until it becomes tender. Drain into a fine sieve and then rinse using cold water, leaving it to dry.
2. Into a small bowl place the lemon juice, smashed garlic, vinegar and the salt. Leave this to sit for 30 minutes-1 hour and then stir occasionally. Remove the garlic and then whisk in the olive oil.
3. Use oil to brush the avocados and place them onto a hot griddle pan. Ensure they are cut side down, griddle them until they are charred and then remove.
4. Mix all of the ingredients into a medium sized mixing bowl and toss well. Season with some salt and freshly ground black pepper.
5. Fill the avocados with the quinoa salad mixture and serve.