Rinse the quinoa under cold water in a fine mesh strainer for 30–60 seconds to remove the natural saponins that can taste bitter. This keeps the finished quinoa bright, not soapy. Drain well.

Cook the quinoa: combine rinsed quinoa and 2 cups water (or low-sodium chicken broth for extra flavor) in a medium saucepan with a pinch of salt. Bring to a boil, then reduce to a gentle simmer, cover and cook for 12–15 minutes until all water is absorbed. Turn off the heat and let rest, covered, for 5–10 minutes to steam — this makes the grains fluffy rather than gluey. Fluff with a fork and set aside to cool slightly.

Make the lemon-herb marinade for the chicken: in a small bowl whisk 1 tablespoon of the extra-virgin olive oil, the juice and zest of half the lemon (reserve the other half for the dressing), minced garlic, 1/4 tsp salt, 1/4 tsp black pepper, 1/2 tsp dried oregano and 1/8 tsp smoked paprika. The oil and acid (lemon) work together to carry flavor into the chicken while the aromatics and dried herbs create a fragrant crust when grilled.

Pound or butterfly the chicken: if the breasts are uneven, butterfly (slice horizontally) or gently pound to an even thickness (~1/2 inch). Even thickness ensures the chicken cooks evenly and prevents dry edges while the center finishes. Pat dry with paper towels, then toss the chicken in the marinade and let sit 10–15 minutes at room temperature (or up to 30 minutes in the fridge).

Preheat your grill, grill pan or skillet to medium-high. Oil the grates or pan lightly (a brush of the remaining 1 tsp oil or non-stick spray) so the chicken doesn't stick and to help create a nicely browned surface. A hot cooking surface gives a quick sear which develops the Maillard crust for flavor.

Grill the chicken 3–4 minutes per side (depending on thickness) until a golden crust forms and internal temperature reaches 165°F (74°C). Let the chicken rest for 5 minutes before slicing; resting allows the juices to redistribute so the meat stays moist.

Meanwhile, prepare the salad vegetables: halve the cherry tomatoes, dice the cucumber and red pepper, thinly slice the red onion and roughly chop the parsley or cilantro. Place the baby spinach or mixed greens in a large bowl. Cutting everything to similar bite sizes ensures every forkful has balanced texture and flavor.

Make the lemon-Dijon dressing: in a small jar or bowl whisk together the remaining 2 tablespoons olive oil, juice of the remaining half lemon (approximately 1–1.5 tbsp), 1 tsp Dijon mustard, a pinch of salt, a few grinds of black pepper and 1 tsp lemon zest (optional). Whisk vigorously or shake in a jar to emulsify — emulsification binds the oil and acid so the dressing clings to the quinoa and vegetables for even flavor.

Combine the salad: Add the slightly warm quinoa to the bowl with greens, then toss in the tomatoes, cucumber, red pepper, red onion and chopped herbs. Toss with about two-thirds of the dressing — warm quinoa absorbs dressing beautifully, which helps flavor the whole salad. Taste and add more dressing or salt if needed.

Slice the rested chicken across the grain into 1/4-inch slices to maximize tenderness. Arrange the chicken over the dressed quinoa-salad. Top with sliced avocado and spoon any remaining dressing over the avocado to prevent browning and add gloss.

Finish and serve: sprinkle a final pinch of flaky sea salt, fresh cracked black pepper and the reserved chopped parsley or cilantro. Serve warm or at room temperature so textures remain lively — the contrast of warm quinoa and chicken with cool veggies and creamy avocado is what makes this salad special.

Leftovers & storing: store components separately if possible (chicken sliced, quinoa-salad, avocado kept aside) for up to 3 days. If pre-dressed, keep in an airtight container and expect the greens to soften; add fresh herbs and a squeeze of lemon before serving to refresh flavors.