Heat a large risotto pan (mine is about 12 inches in diameter, with 3 inch sides) over medium-low heat. When the pan is warm to a hand hovering over the center, drop the evoo into the pan, along with the diced onion, and the minced garlic. Heat, stirring occasionally, until the onions are translucent, about 10 minutes.

While the onions are sweating, heat the veggie broth in a small sauce pan over medium low heat, until it is at a slow simmer.

Once your onions are translucent, add in the quinoa to the onion mixture, and turn the heat to medium-high. Stir frequently so they don’t burn until the quinoa is lightly toasty brown and has a nutty aroma. This should take about 4 minutes.

Add the lemon zest and lemon juice and stir until the lemon juice is mostly absorbed.

Add a cup of the simmer broth to the quinoa mixture, and stir occasionally until the broth is at least 90% absorbed. Repeat with the remaining broth, adding it a cup at a time, stirring and letting the additional liquid absorb before making your next addition.

Once all the broth has been added and is nearly absorbed, stir in the sliced scallions, the frozen peas and the fresh spinach. Place a lid over the top of the pan for about 3 minutes to let the spinach wilt. Add in the chopped dill and crumble the soft feta into the pan. Stir to combine. Add your salt and pepper, as well as the red pepper flakes, and remove the pan from the heat. Stir in the diced avocado, spoon into bowls, and garnish with additional fresh dill, if desired.