Chicken and Quinoa Salad Bowl

Name: Chicken and Quinoa Salad Bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: British
Ingredients: 200 g (1 cup) Quinoa ((I used three-colour quinoa, but regular is fine)); 1 vegetable stock cube (crumbled (or 1 heaped tsp of bouillon powder for gluten free)); 70 g (2.5 oz) baby spinach; 1 ripe avocado (peeled and de-stoned and roughly chopped); 1/2 tsp lemon juice; 1/2 clove garlic (peeled and minced); pinch of salt and pepper; 70 g (2.5 oz) salad leaves; 2 cooked chicken breasts (I like to use the meat from a whole roasted chicken, cut into slices); 1/4 red onion (peeled and sliced); 10 cherry tomatoes (sliced in half); 100 g (1 cup minus 1 tbsp) feta (crumbled); small bunch fresh parsley (chopped); juice of 2 lemons; 100 ml (1/2 cup minus 2 tsp) extra-virgin olive oil; ¼ tsp dried oregano; salt and pepper to taste