Prepare the Quinoa:

1. In a medium saucepan, bring 2 cups of water or chicken broth to a boil.
2. Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the liquid is absorbed.
3. Fluff the quinoa with a fork and set aside to cool.

Prepare the Chicken Tenderloin:

1. Preheat your grill or grill pan to medium-high heat.
2. In a small bowl, mix together the lemon juice, minced garlic, olive oil, salt, and pepper.
3. Brush the chicken tenderloins with the lemon-garlic mixture.
4. Grill the chicken tenderloins for about 6-7 minutes on each side, or until fully cooked and slightly charred. Remove from the grill and set aside.

Prepare the Quinoa Salad:

1. In a large bowl, combine the cooked quinoa, diced cucumber, diced avocados, halved cherry tomatoes, and finely chopped red onion.
2. Drizzle with lemon juice and olive oil, and season with salt and pepper to taste.
3. Toss gently to combine.

Assemble the Dish:

1. Place a generous serving of the quinoa salad on each plate.
2. Top each salad with a grilled chicken tenderloin.

Garnish:

– Garnish with fresh parsley or cilantro for an extra touch of freshness and color.

Serve:

– Serve immediately with an extra wedge of lemon on the side for a refreshing squeeze of citrus.

Tips:

– For added flavor, sprinkle some crumbled feta cheese or toasted nuts over the salad.
– Add a pinch of red pepper flakes to the chicken marinade for a bit of heat.

Enjoy this delightful Grilled Chicken Tenderloin with Quinoa, Cucumber, and Avocado Salad for a meal full of flavor and nutrition!