Bring Quinoa, 1/4 tsp chili powder and 1 cup water to a boil in small saucepan. Cover, reduce heat to medium-low and simmer 12-15 mins, or until most liquid is absorbed. Meanwhile, whisk together 2tsps Lime Juice, Oil and remaining 1/4 tsp chili powder in bowl. Add quinoa and toss to coat. Season with Salt & Pepper. Divide Quinoa among glasses. Recipe can be prepared ahead up to this point; Cover and refrigerate up to 24hrs. Dice Avocado, season w/ Salt/Pepper, and toss w/ Tabasco sauce + remaining 1tsp Lime juice. Divide avocado among glasses and top each with pinch of sprouts. Serve immediately with small forks or spoons.
Makes 8 servings.
**Arizona Republic Newspaper; adapted from Vegetarian Times.
