Quinoa a la Mexicana

Ingredients

• ½ cup white, red, or tricolor quinoa, rinsed
• 5 Tbsp. avocado oil, divided
• 1¼ tsp. Diamond Crystal kosher salt, divided
• 1 large English hothouse cucumber (about 12 oz.)
• 2 bunches scallions (about 16 scallions/6 oz.), trimmed, cut into 1" pieces (about 2½ cups)
• 10 oz. Sun Gold or cherry tomatoes (about 2 cups)
• 1 tsp. freshly ground black pepper
• ¾ cup (lightly packed) cilantro leaves
• 1 lime, zested and juiced (about 1 Tbsp. zest and 2 Tbsp. juice)
• 1 avocado, cut into ½" cubes

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