Rinse the quinoa well in a strainer with cold water. (DO NOT skip this step, or quinoa will be bitter.) Place in a medium sized pot, add 2 cups of water or chicken stock, ½ teaspoon sal. Bring to boil, immediately reduce heat to low, cover pot and allow to simmer 10 to 15 minutes. Remove from heat and let sit at least 5 minutes. Drain off any excess liquid, put in bowl and refrigerate at least 2 hours or overnight.
Fluff the quinoa with a fork. Add ingredients listed from Serrano chiles to cilantro and toss till well combined. Drizzle on the 3 Tablespoons of Extra Virgin Olive Oil and season to taste.
Spoon on top of tostada, garnish with more cilantro and 3 slices of avocado, and serve.
Serving Size 6 servings/12 appetizers approx