In a medium saucepan over medium high heat, toast quinoa until slightly fragrant 2 minutes. Add vegetable brother (or water) and salt and stir. Bring to a boil, reduce heat to low and cover. Cook until the liquid is absorbed, 20 to 25 minutes. Remove from heat and let rest, covered, for 5 minutes. Fluff quinoa with a fork and set aside.

Spoon out some of the avocado flesh, leaving some in the pit. Chop up scooped out avocado.

In a large bowl, stir together the cooked quinoa, chopped avocado, tomatoes, cucumber feta, dill, and red onion.

In a small bowl, mix together olive oil, lemon zest, lemon juice, dried oregano salt and pepper. Add to quinoa mixture and mix. Season with salt and pepper.

Spoon quinoa mixture into a mound on each avocado half and garnish with more feta and dill. Serve immediately.