1 cup uncooked quinoa, rinsed and drained
1 cup broccoli florets
1 cup cooked, cubed chicken breast
1/4 cup diced yellow or red sweet peppers or bell peppers
2 tablespoons fresh parmesan cheese
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
½ avocado, diced
Cook quinoa according to package directions. Transfer to a large bowl, stirring every 5 minutes to break up. Let cool for 15 minutes.
Place broccoli, chicken, peppers, and parmesan cheese into a large bowl. Add quinoa and stir to combine.
To prepare dressing, place olive oil, lemon juice, salt and pepper into a medium bowl, whisking to combine. Pour over quinoa, stirring then gently stir in cubed avocado.
Refrigerate until ready to serve.