Quinoa Tabbouleh with California Avocados

Serves: 10


12 Tbsp. dry quinoa
1 1/3 cups low-sodium vegetable broth
2 Tbsp. extra-virgin olive oil
Finely grated zest of 1 medium lemon (about 2 tsp.)
2 ripe, Fresh California Avocados, seeded, peeled and diced
3 Tbsp. lemon juice
1 large tomato, diced (about 1 cup)
2 Tbsp. roughly chopped Italian flat-leaf parsley
1/2 tsp. garlic powder
1/4 tsp. Salt and pepper to taste
1/4 tsp. ground black pepper (or to taste)

*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.