Quinoa Tabbouleh with California Avocados

1. Place the quinoa in a medium pot and cover with cold water, soaking 5 minutes. Drain thoroughly.
2. Return the quinoa to the pot, add the broth and bring to a boil on high heat.
3. Reduce heat to low heat, cover and simmer 15 minutes.
4. Remove from heat without disturbing the lid and allow it to rest for 5 minutes.
5. Drizzle with oil and sprinkle with lemon zest, stirring with a wooden spoon. Set aside.
6. In a medium mixing bowl, coat the avocado gently in the lemon juice. Add the slightly cooled quinoa, tomato, parsley, garlic powder, salt and pepper. Fold gently.
7. You can enjoy immediately, or chill until ready to serve, placing plastic wrap directly on the surface of the salad to prevent browning. For optimal quality, serve within 24 hours.

Beverage Pairing: Freshly brewed iced black (or hibiscus) tea with lemon and honey.

Serving Suggestion: If you are enjoying this dish as an entrée, sprinkle on toasted sliced almonds or chopped walnuts for extra staying power with a crunch. I can “live” on this salad for lunch for days and love to sprinkle on chickpeas and roasted almonds or sunflower seeds for even more protein and a variety of textures and flavors.