Place the cooked quinoa, celery, bell pepper, green onions, Brazil nuts and jerky in a medium sized mixing bowl. Set aside.
In a smaller bowl, combine the avocado oil, apple cider vinegar, liquid honey, Dijon mustard, Sriracha, salt and pepper; mix vigorously with a whisk until well combined and pour over the reserved ingredients. Toss well and transfer to your favorite lunch container that has a tight fitting lid. Top with sliced avocado and hard boiled egg and hit with a splash of sriracha, if desired.
Store in refrigerator until ready to eat.
Or cook quinoa according to directions on package and let cool completely.