2 cups uncooked quinoa, rinsed and drained

2 cups broccoli florets

2 cups cooked, cubed chicken breast

1/2 cup diced yellow or red sweet peppers or bell peppers

1/4 cup fresh parmesan cheese

1/4 cup extra virgin olive oil

1 1/2 tablespoons lemon juice

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 avocado, diced

1. Cook quinoa according to package directions. Transfer to a large bowl, stirring every 5 minutes to break up. Let cool for 15 minutes.

2. Place broccoli, chicken, peppers, and parmesan cheese into a large bowl. Add quinoa and stir to combine.

3. 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.

4. Refrigerate until ready to serve.

Makes 8 servings