Zesty Chicken Avocado Quinoa Bowls with Citrus Vinaigrette

Start by rinsing 1 cup of quinoa under cold water to remove any bitterness. In a medium saucepan, combine the rinsed quinoa with 2 cups of water and a pinch of salt, then bring it to a boil.

Once boiling, reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the water is absorbed.

While the quinoa cooks, dice 2 cups of leftover cooked chicken into bite-sized pieces. In a large mixing bowl, combine the diced chicken with 1 diced red bell pepper, 1 cup of cherry tomatoes halved, and 1 cup of corn (fresh or frozen).

Next, prepare the citrus vinaigrette by whisking together the juice of 1 orange, the juice of 1 lime, 2 tablespoons of olive oil, 1 teaspoon of honey, and a pinch of salt and pepper in a small bowl.

Once the quinoa is cooked, fluff it with a fork and let it cool slightly before adding it to the chicken and vegetable mixture.

Pour the citrus vinaigrette over the quinoa bowl and toss everything together until well combined. Finally, slice 1 ripe avocado and arrange it on top of the quinoa bowl for a creamy finish.

Serve immediately, garnished with fresh cilantro or parsley if desired.