1. Combine the white and red quinoa in a cooking pot, add water and salt and bring it to a boil. Lower the heat and simmer until the quinoa absorbs the water, about 12-15 minutes. Set aside.

2. Mix the pineapple, jalapeno, half of the onions, cilantro and lime juice together in a small bowl. Toss to combine evenly. Set aside.

3. Heat the olive oil in a non-stick pan over medium heat. Add the bell peppers, remaining onions, chili powder, and paprika and sauté until the vegetables are tender about 3 minutes.

4. Reheat the red kidney beans in the microwave for 1 minute.

To plate:

1. Scoop about ½ a cup of the cooked quinoa into a serving bowl. Arrange the red kidney beans, chicken, pineapple salsa, sautéed vegetables, chopped chicory and sliced avocado on top of the quinoa. Drizzle it with Greek yogurt and serve.