Over high heat, begin heating the chicken stock in a 3 quart sauce pan to bring it to a boil.

While waiting for the stock to boil, thoroughly blend the paprika, garlic powder, onion powder, oregano, parsley, curry powder, coriander, cumin, salt and pepper in a bowl.

When the stock begins to boil, add 1 Tablespoon avocado oil, the seasoning blend, and the quinoa to the pan and cook according to instruction on the package. (Typically, you will need to bring the quinoa back a boil, then reduce to a simmer, cover and cook for 20 minutes or until the quinoa has absorbed the liquid.)

Heat 2 Tablespoons avocado oil in a medium skillet on medium-high heat. Add the zucchini, red bell pepper, onions, garlic and walnuts, season with salt and pepper, and cook until heated through, about 5 minutes. (You want them to be firm, not soft.) Remove from the heat and set aside.

When the quinoa if cooked, transfer it to a serving bowl and mix in the vegetables. Garnish with fresh parsley or basil.