Step 1

Cook the quinoa, I prefer doing this in my instapot. To do so, spray the inside of the instapot with non-stick cooking spray, then pour in the quinoa and 1 1/2 cups of water with a dash of salt. Close and seal the instapot lid, set to manual for 3 minutes. It will cook the quinoa perfectly. If you don’t have an instapot, cook the 1 cup of quinoa according to the directions on the quinoa package.

Step 2

While the quinoa cooks, take 1 head of romaine lettuce and chop into strips. Place a handful onto a plate, lightly drizzle with balsamic glaze. Halve avocados and plate 1-2 halves (without skin or pit) on top of the lettuce, with the pit holes side up. Once the quinoa is done cooking, add in the cilantro dressing and mix to combine. Spoon quinoa mixture into the center of the avocado halves. Top the quinoa with the desired amount of the chopped rotisserie chicken. Combine the mayo and Peruvian Rocoto Pepper Sauce and mix. Add a tiny bit of water at a time until the may rocoto sauce mixture is a drizzle consistency. Drizzle on top of the chicken in the stuffed avocado. Lastly, for some texture, top with a small amount of Santa Fe tortilla strips. The tortilla strips are not a part of the original Viva Chicken stuffed avocado…but I love the texture variation.