Rinse uncooked quinoa well in a mesh strainer. Place in a pot and cover with 1/2 cup water (if you have chicken broth, use that instead of water!). Turn stove on high and bring to a boil. Once boiling, cover your pot and turn the heat down to a simmer and let cook for 15 minutes, or until all the water has been absorbed and the quinoa is fluffy.
Cook and cut up your chicken (if you're short on time, cut up a pre-cooked Rotisserie chicken)
In a large salad bowl, combine the arugula, sliced almonds, artichoke hearts, chicken and cooked quinoa.
Make your salad dressing: in a small bowl, combine lemon juice, dijon mustard and garlic. Once mixed, slowly pour in the olive oil, whisking continuously to emulsify, until the dressing is combined. Add salt and pepper to taste.
Add the dressing to your salad and mix well. Note: you will likely have extra dressing left over that you can save for future use.
Plate the salads. Sprinkle parmesan cheese over each salad.
Slice the avocado and top each salad evenly. You can sprinkle the avocado with a little salt and pepper, or leave it as is!