Blanch broccoli and peas in a pot of seasoned water for 2 minutes. Refresh under cold running water and drain well. In a large bowl, add quinoa, drained vegetables, cucumber, pumpkin seeds, chopped avocado, feta cheese and the zest and juice of a lemon. Finally, fold in Greene Farm Torn Garlic & Rosemary Chicken.
Sprinkle with parsley and drizzle with olive oil.
Serve and enjoy!