Quinoa salad with grilled chicken, avocado and cherry tomatoes

Grab about 80 g of uncooked quinoa, which will give you the 240 g cooked. Rinse it under cold water in the fine-mesh strainer for 1 minute.

Put the quinoa in the saucepan with 160 ml of water and a pinch of salt. Bring to a boil, then cover and cook over low heat for 15 minutes.

Meanwhile, slice each breast in half horizontally, then season with salt and pepper. Heat half the olive oil in the skillet over medium-high heat and cook the chicken for 5 to 6 minutes per side, until the juices run clear and there's no pink left in the center.

Halve the cherry tomatoes and cut the cucumber into small dice. Put them in the mixing bowl.

Turn off the heat under the quinoa and leave it covered for 5 minutes. Then fluff it with a fork.

In the small bowl, mix the lemon juice and the rest of the olive oil with a pinch of salt and pepper.

Let the chicken rest for 2 minutes, then slice it. Cut the avocado into cubes.

Add the quinoa to the mixing bowl with the veggies and pour on the vinaigrette. Toss gently, then arrange the chicken and avocado on top.