In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the water is absorbed.
Fluff the quinoa with a fork and transfer it to a large bowl.
Add the finely chopped coriander, lemon zest, avocado and lemon juice to the quinoa.
Drizzle with extra-virgin olive oil and season with salt and pepper to taste.
Toss everything together until well combined.
If desired, garnish with sliced almonds for added crunch.
Enjoy this zesty and bloat-fighting quinoa dish.
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