Rinse 1 cup of uncooked quinoa under cold water to remove any bitterness. In a saucepan, combine quinoa with 2 cups of water and a pinch of salt. Bring to a boil, reduce to low, cover, and simmer for about 15 minutes until fluffy. Remove from heat and let cool for 10 minutes.

While quinoa cools, wash and chop fresh vegetables: dice 1/4 small red onion, 3/4 cup little tomatoes, and 1/2 red bell pepper. Slice 1 mini cucumber and 1 avocado, and chop 5 ounces baby spinach.

If making homemade ranch dressing, combine ranch ingredients in a small bowl, adjusting seasoning with salt and pepper to taste.

In a large bowl, add cooled quinoa and chopped vegetables. Integrate cooked chicken into the mixture. Gently fold ingredients together.

Drizzle ranch dressing over the mixture, tossing gently to coat evenly.

Serve immediately or refrigerate for later. If storing, keep sliced avocado and additional dressing separate until serving.