Rinse 1 cup of quinoa under cold water. Add to a pot with 2 cups of water. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes or until fluffy. Let cool.

Use grilled, poached, or rotisserie chicken. Dice or shred it into bite-size pieces.

In a small bowl, whisk together lime juice, olive oil, salt, and pepper.

In a large bowl, combine cooled quinoa, chicken, diced avocado, cherry tomatoes, red onion, and cilantro.

Pour the dressing over the salad and gently toss to mix everything evenly.

You can eat it right away or chill it in the fridge for 15–30 minutes to let the flavors meld.

Sprinkle with cheese before serving if desired.