1. rinse the quinoa under cold water

2. in a saucepan combine quinoa and water or broth bring to a boil then reduce heat cover and simmer until liquid is absorbed about 15 minutes then fluff with a fork

3. pat the chicken dry drizzle with olive oil and season with salt pepper and garlic powder

4. heat a grill pan or skillet over medium high heat cook the chicken until golden and cooked through about 6 to 7 minutes per side then rest and slice thinly

5. in a food processor combine basil nuts garlic parmesan lemon juice salt and pepper pulse to combine then with motor running drizzle in olive oil until smooth

6. spread quinoa in bowls top with greens sliced chicken and drizzle with pesto

7. garnish with tomatoes avocado shaved parmesan microgreens and lemon wedges then serve