California Avocado Bowl with Quinoa - California Avocados

Ingredients

• 11 1/4 cups Cilantro Lime Quinoa (recipe follows)
• 5 1/3 cups Black Beans (recipe follows)
• 3 lb. Curry Grilled Turkey, sliced thinly on a bias (recipe follows)
• 3 cups Pico de Gallo (recipe follows)
• 12 oz. Queso Fresco, crumbled
• 8 oz. jalapeño, fried
• 4 ripe, Fresh California Avocado*, large dice (recipe follows)
• Cilantro-Lime QuinoaYield: 11-1/4 cups
• 2 lb. tri-color quinoa
• 8 oz. water
• 5 oz. cilantro pesto
• 3 oz. fresh lime juice
• 2 oz. fresh chopped cilantro
• Black BeansYield: 5-2/3 cups (45 oz.)
• 26 oz. dried black beans
• 2 1/2 qt. cold water
• 1 1/2 yellow onions, halved
• 2 bay leaves
• 1/2 Tbsp. kosher salt
• Curry Grilled TurkeyYield: 3 lbs.
• 3 lb. turkey breast boneless, skinless
• 1 1/2 oz. lemon juice
• 1/4 cup Extra virgin olive oil
• 3 Tbsp. curry powder
• 2 Tbsp. ground turmeric
• 2 tsp. ground cumin
• 1 tsp. kosher salt
• As needed ground black pepper
• Pico de GalloYield: Approximately 3 cups
• 1 1/4 lb. Roma tomatoes, small dice
• 1/2 cup white onion, fine dice
• 1 1/4 oz. cilantro, rough chopped
• 1/2 Tbsp. ground cumin
• 2 Tbsp. fresh lime juice
• 2 tsp. kosher salt
• 3/4 tsp. ground black pepper
• 2 Tbsp. Extra virgin olive oil
• California Avocado
• 4 ripe, Fresh California Avocado, peeled, seeded, scored in large dice
• 1 tsp. lemon juice
• 1/4 tsp. sea salt
• 1 tsp. EVOO