Rinse quinoa thoroughly under running water.

In a saucepan, combine quinoa and water, then bring to a boil.

Reduce heat, cover, and cook for 12–15 minutes until water absorbs.

Fluff quinoa with a fork and let it cool slightly.

Prepare vegetables and shred rotisserie chicken.

In a bowl, mix olive oil, lemon juice, salt, and pepper.

Combine quinoa, chicken, and vegetables in a large bowl.

Drizzle dressing over mixture and toss gently.

Top with avocado and parsley, then serve.