For the Quinoa:
1. Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa, water, and a pinch of salt. Bring to a boil, then reduce the heat to low. Cover and simmer for about 15 minutes, or until the quinoa is tender and the water is absorbed. Fluff with a fork and set aside.

For the Roasted Carrots:
1. Preheat the oven to 400°F (200°C). Place the carrot sticks on a baking sheet and drizzle with olive oil. Sprinkle with thyme or rosemary, salt, and pepper. Toss to coat evenly. Roast for 20-25 minutes, or until the carrots are tender and slightly caramelized.

For the Herb-Crusted Chicken Tenderloin:
1. In a small bowl, mix together the minced garlic, lemon juice, olive oil, salt, and pepper. Rub the mixture over the chicken tenderloin pieces and let them marinate for 10 minutes.
2. Preheat a grill or grill pan over medium-high heat. Place the chicken tenderloin on the grill and cook for about 5-6 minutes per side, or until the chicken is cooked through and golden. Remove from heat and set aside.

For the Avocado Salad:
1. In a bowl, combine the diced avocado, cherry tomatoes, and cucumber. Drizzle with lemon juice, and season with salt and pepper. Gently toss to mix.

Assemble the Dish:
1. Divide the cooked quinoa between plates. Add the roasted carrots on the side. Place the herb-crusted chicken tenderloin on top of the quinoa, and add a portion of the avocado salad.
2. Garnish with fresh parsley and serve immediately while the chicken is warm!