Place the quinoa in a pot. Add 2 cups of water, and a pinch of salt. Cover and cook on a low simmer until all the water is evaporated and the quinoa is tender about 20 minutes. Fluff with a fork and place in a large salad bowl. Using a vegetable peeler cut the carrots lengthwise into thin ribbons or slices.
Add the chicken, carrots, cucumber, cilantro, tomato and red onion.
Whisk together the dressing, pour it over the quinoa salad and toss gently to coat. Season to taste with salt and ground pepper.
Just before serving, add the avocado and lightly mix.