11 1/4 cups Cilantro Lime Quinoa (recipe follows)

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5 1/3 cups Black Beans (recipe follows)

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3 lb. Curry Grilled Turkey, sliced thinly on a bias (recipe follows)

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3 cups Pico de Gallo (recipe follows)

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12 oz. Queso Fresco, crumbled

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8 oz. jalapeño, fried

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4 ripe, Fresh California Avocado*, large dice (recipe follows)

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2 lb. tri-color quinoa

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8 oz. water

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5 oz. cilantro pesto

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3 oz. fresh lime juice

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2 oz. fresh chopped cilantro

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26 oz. dried black beans

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2 1/2 qt. cold water

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1 1/2 yellow onions, halved

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2 bay leaves

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1/2 Tbsp. kosher salt

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3 lb. turkey breast boneless, skinless

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1 1/2 oz. lemon juice

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1/4 cup Extra virgin olive oil

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3 Tbsp. curry powder

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2 Tbsp. ground turmeric

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2 tsp. ground cumin

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1 tsp. kosher salt

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As needed ground black pepper

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1 1/4 lb. Roma tomatoes, small dice

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1/2 cup white onion, fine dice

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1 1/4 oz. cilantro, rough chopped

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1/2 Tbsp. ground cumin

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2 Tbsp. fresh lime juice

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2 tsp. kosher salt

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3/4 tsp. ground black pepper

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2 Tbsp. Extra virgin olive oil

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4 ripe, Fresh California Avocado, peeled, seeded, scored in large dice

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1 tsp. lemon juice

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1/4 tsp. sea salt

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1 tsp. EVOO

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*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.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.