Southwestern Chicken Quinoa Salad with Cilantro Jalapeno Sauce

In a medium pot over medium heat, bring water, chicken broth and salt to a simmer. Pour in quinoa and whisk together. Bring quinoa to a simmer and then put a lid on the pot, reduce heat to low, and let simmer for 20 minutes. Turn heat off and let quinoa sit in the pot with the lid on for another 15 minutes.

Transfer the quinoa to a large bowl and stir gently to release some of the steam.

For the cilantro jalapeno sauce, combine all of the ingredients in the jar of a blender and puree until smooth. Season to taste with kosher salt.

Add the sauce to the quinoa and fold the sauce in, stirring until the quinoa is well coated. Add the chopped vegetables, avocado, and chicken to the quinoa. Combine well and season to taste with kosher salt.