1 1/2 cups cooked chicken, cut into bite sized pieces
Make the quinoa: Heat the water to boiling, stir in the quinoa. Reduce heat to medium low, and simmer covered for 16 to 20 minutes until the water is absorbed. When the quinoa is done, remove heat, stir with a fork, then cover.
As the quinoa cooks, make the pineapple salsa. Toss the onion and green pepper with 1 tablespoon olive oil, and spread on a grill pan.
Place the onion and peppers on the grill. Grill for 10 to 15 minutes, stirring occasionally. Remove from grill when the onion has started to brown. NOTE: If you don’t have a grill pan for the onion and peppers, you could grill larger onion and pepper slices and chop them after grilling.
In a bowl, combine the pineapple, grilled onion and green pepper, serrano pepper, 1 tablespoon olive oil, cilantro and lime juice. Salt and pepper to taste, stir and set aside.
Set out bowls to prepare the avocado chicken bowls. Add a couple scoops of quinoa to the bottom of the bowl. Add a handful of baby spinach on top of the quinoa. Then spread about half of the avocado slices on top of the spinach and quinoa.
Add half of the chicken on top of the quinoa and avocado, followed by several scoops of pineapple salsa. Repeat the process to make the other bowl, and enjoy.