Quinoa Tabbouleh with California Avocados - California Avocados
This plant-based, gluten-free dish is hearty enough for a light lunch in itself, or pairs deliciously with your favorite protein, sandwich, or on your party buf
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Ingredients
- 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)
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