Quinoa salad with roast chicken and avocado

Put the 150 g of quinoa in the fine-mesh strainer and rinse it under cold water, rubbing it with your hand until the water runs clear.

Tip the quinoa into the saucepan with 300 ml of water and a pinch of salt. Bring to a boil, cover and cook over low heat for 12 min, then turn off the heat and let it rest, covered, for 5 min.

While the quinoa cooks, cut the 300 g of chicken breast into 2 cm cubes. Season them with salt and pepper.

Heat half the olive oil (1 tbsp) in the skillet over medium-high heat. Cook the cubes for 8 to 10 min, stirring, until golden and white all the way through, with no pink left.

Fluff the quinoa with a fork, spread it out on a plate and let it cool for about 10 min. Put the chicken on a plate too so it cools down a bit.

Halve the 200 g of cherry tomatoes and cut the half cucumber into small dice. Put them in the mixing bowl.

In the small bowl, mix the cider vinegar, the second half of the olive oil (1 tbsp), salt and pepper.

Halve the 2 avocados, remove the pits and cube the flesh. Only do this at the last minute so they don't brown.

Add the cooled quinoa, the warm chicken and the avocado to the mixing bowl. Pour on the vinaigrette and toss gently, then adjust the seasoning.