Rinse the red quinoa with cold water, drain and keep it aside.
Now heat up a pan/ skillet and dry roast quinoa over slowest of heat till fragrant nutty aroma starts to come out it. This takes approximate 6-8 minutes.
At this stage add vegetable broth to the quinoa and let it come to a boil.
When the broth starts to boil, reduce the heat and let it simmer until all the broth is absorbed. Quinoa will become soft but still retains the bite. This will take approximate 15-17 minutes.
Now let this quinoa cool and keep it aside.
In a jar or big bowl mix together lemon zest, dijon mustard, salt, extra virgin olive oil, white pepper and lemon juice whisk it or shake well if you are using the jar.
Finally add this dressing to the cooled red quinoa and top that with mango and avocado cubes.
Serve it chilled.