In a fine-mesh sieve, rinse the quinoa in cold water until the water runs clear.

In a medium pot, bring the vegetable stock to a boil.  Add the salt, white pepper, and quinoa.

Bring the liquid back to a boil.  Cover and reduce the heat to a simmer.

Cook for 15 minutes or until the quinoa is tender.

Remove the pot from the heat.

Drain the quinoa through a fine-mesh strainer.

Return the quinoa to the pot.  Cover the pot with a clean dish towel and return the lid over the dishtowel.  Allow the quinoa to rest for 15 minutes.

Meanwhile, heat 1 tablespoon of the olive oil in a large skillet over medium-low heat.

Add the leek, garlic, and green pepper. Stir, cooking until the leeks are fragrant and translucent – about 5 minutes.

Stir in the mint, chives, and basil.  Cook, stirring constantly until the herbs are wilted – about 2 minutes.

Remove from the heat and fold in the quinoa

Stir in the avocado and the lime juice.

Taste and adjust seasonings for salt and pepper.

Garnish with basil leaves, a few pieces of chopped fresh avocado, and a light drizzle of extra virgin olive oil.