In a pot heat 1 tablespoon oil and add half the garlic, Cook until aromatic and add quinoa. Cook for a few minutes until quinoa is lightly toasted and add the water. Bring to a boil, reduce heat and simmer, covered for 20 minutes or until cooked through.

In a separate pan heat remaining oil on medium heat and add zucchini. Cook 10 minutes or until lightly browned and add the remaining garlic. Cook until garlic aromatic and mix. Add the kale leaves and cook for a few mintues. Add salt/pepper to taste.

When quinoa cooked through add quinoa to the pan with the veggies and add lemon juice, pesto, basil and green onions. Mix.

Add walnuts and avocado. Mix.