Rinse the quinoa under cold water. In a saucepan, bring 2 cups of water to a boil, add a pinch of salt and the quinoa, reduce heat, cover, and simmer for about 15 minutes until fluffy. Remove from heat and fluff with a fork.

Season the chicken with salt and black pepper. Heat a grill pan or skillet over medium heat and lightly brush with olive oil.

Grill the chicken for 6 to 7 minutes per side until fully cooked and the internal temperature reaches 75 degrees Celsius. Let it rest for 5 minutes, then slice.

In a blender or food processor, combine basil leaves, pine nuts, garlic cloves, grated parmesan cheese, olive oil, lemon juice, and a pinch of salt. Blend until smooth but slightly textured.

Divide the cooked quinoa into 4 bowls. Top each bowl with sliced chicken, cherry tomatoes, cucumber slices, and avocado.

Spoon a generous amount of pesto over each bowl and serve immediately.