12 Tbsp. dry quinoa

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1 1/3 cups low-sodium vegetable broth

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2 Tbsp. extra-virgin olive oil

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Finely grated zest of 1 medium lemon (about 2 tsp.)

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2 ripe, Fresh California Avocados, seeded, peeled and diced

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3 Tbsp. lemon juice

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1 large tomato, diced (about 1 cup)

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2 Tbsp. roughly chopped Italian flat-leaf parsley

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1/2 tsp. garlic powder

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1/4 tsp. Salt and pepper to taste

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1/4 tsp. ground black pepper (or to taste)

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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.