Cook the Quinoa:Rinse 100g of quinoa under cold water.In a medium saucepan, combine the quinoa with double the amount of water. Bring to a boil, then cover and reduce to a simmer for about 15 minutes, or until the quinoa is tender and the water has been absorbed.Fluff the quinoa with a fork and let it cool.
Roast the Pumpkin:Preheat your oven to 200°C (400°F).Peel and dice the pumpkin into small cubes, toss with a little olive oil, salt, and pepper.Spread on a baking sheet and roast for about 25-30 minutes, until tender and lightly browned.
Grill the Chicken:Season the chicken breast as desired and grill over medium-high heat for about 6-7 minutes on each side, until fully cooked. Let it rest, then slice thinly.
Assemble the Salad:In a large bowl, combine the cooled quinoa, roasted pumpkin, and fresh spinach leaves.Add the sliced chicken and cubed avocado to the bowl.
Prepare the Dressing:Whisk together olive oil and fresh lemon juice, season with salt and pepper.
Serve:Pour the dressing over the salad and toss well to combine.Garnish with sliced almonds before serving.
