In a 4 quart or larger heavy pot, heat the broth to boiling. Add salt if you're sure your stock isn't overly salty. Add the quinoa, cover and reduce heat to low/simmer. Simmer 15 minutes checking the quinoa once while it cooks. Simmer until the liquid is absorbed.
If you want to serve this cold, let the quinoa cool before adding the remaining ingredients. To serve hot, add all remaining ingredients to the pot including the cooked chicken and stir to combine.
Serve warm with lime wedges, avocado and cilantro or a few tablespoons of avocado cream.
This dish reheats wonderfully and can be made ahead.
Notes
Note 1: The saltiness of your stock will determine how much salt to add here. If you have a low sodium stock you should be fine to use the whole teaspoon. Again, avoid using bouillon cubes or powders. Note 2: I used sautéed chicken. See the information about how to cook it in the body of the post. You can also boil yours or buy a rotisserie chicken if you choose.