Rinse the quinoa with clean water twice, drain, and add fresh water in a quantity twice that of the quinoa. Boil for 20 minutes on low heat.

Cut the salad vegetables into bite-sized pieces.

Stir-fry the beetroot, carrots, and shallots together. Add water and olive oil until the carrots and beetroot are tender enough to eat.

Prepare the salad dressing with olive oil, honey, and mustard.

Marinate the chicken with the seasonings listed above.

Mix the baked chicken, stir-fried vegetables, salad dressing, quinoa, avocado, and canned black olives together. It's ready to eat! Don't forget to squeeze lime juice on it when serving.