Soak quinoa in a large pot covered with water and 2 tablespoons fresh lemon juice. Let soak for 24 hours. Drain quinoa completely and add two cups vegetable broth plus 1 tsp salt in a medium sized pot. Bring to a boil on high heat then turn down to a simmer, cover and cook for 12-15 minutes. Remove from heat and let sit for 5 minutes (do not remove lid before 5 minutes are up!) Drain any remaining liquid from quinoa and let cool in a bowl.
While quinoa cools, prepare veggies. Toss zucchini, peppers, cucumber, walnuts, and cilantro with olive oil and salt and set aside. Wait to add avocado until the end.
Prepare dressing by juicing lemon, add equal amount of olive oil as lemon juice. Stir in garlic and add a hefty amount of salt and pepper. Mix thoroughly and pour over quinoa, toss until evenly distributed. Lay avocado over salad and garnish with left over cilantro. Sprinkle with salt and pepper. Enjoy!