📖 Instructions

1. Cook the Quinoa: Rinse 1/2 cup of quinoa under cold water. Place it in a saucepan with 1 cup of water or broth. Bring to a boil, then reduce heat and simmer, covered, for 15 minutes, or until all the water is absorbed. Fluff with a fork and set aside to cool slightly. *Tip: Cooking the quinoa in broth adds extra flavor!*
2. Prepare the Chicken: You can use leftover cooked chicken, rotisserie chicken, or cook a chicken breast specifically for this recipe. If cooking a chicken breast, season it with salt, pepper, and any other spices you like (garlic powder, paprika, etc.). Grill, bake, or pan-fry the chicken until cooked through. Let it cool slightly, then shred or dice it. *Visual Cue: The chicken should be cooked to an internal temperature of 165°F (74°C) for safety.*
3. Mash the Avocado: In a bowl, mash one ripe avocado with a fork. Add a squeeze of lemon or lime juice to prevent browning and enhance the flavor. Season with salt, pepper, and a pinch of red pepper flakes for a little kick. *Tip: If your avocado is too firm, leave it at room temperature for a day or two to ripen.*
4. Toast the Bread: Toast two slices of your favorite bread to your desired level of crispiness. Whole wheat, sourdough, or multigrain bread all work well. *Troubleshooting: If your toast is burning too quickly, lower the heat or use a toaster oven.*
5. Assemble the Toast: Spread the mashed avocado evenly over the toasted bread. *Make sure to get every corner for maxiumum flavor.*
6. Add the Quinoa: Sprinkle the cooked quinoa over the avocado. *Try to make sure the quinoa is not too hot, this may affect the avocado.*
7. Top with Chicken: Arrange the shredded or diced chicken on top of the quinoa. *The chicken should be evenly spread so every bite is as good as the last.*
8. Garnish and Serve: Garnish with a sprinkle of everything bagel seasoning, chopped cilantro or parsley, or a drizzle of olive oil. Serve immediately and enjoy. *Optional: A squeeze of Sriracha or a dash of hot sauce can add some heat.*