Step 1Place the quinoa and 1 3/4 cups of water in a saucepan and bring to the boil over medium heat. Reduce heat to low. Cook, covered, for 12 minutes, or until water has been absorbed and the quinoa is al dente.
Step 2Meanwhile, place half of the avocado, all of the yoghurt, 2 tablespoons lemon juice, chopped chives and tarragon in a food processor. Blitz until smooth. Set the dressing aside.
Step 3Place the broccoli florets and halved asparagus in a steamer over a saucepan of simmering water. Cover and steam for 2–3 minutes until tender. Drain.
Step 4Combine the olive oil and the remaining lemon juice in a large bowl. Add kale and rub lemon juice mixture into kale to soften leaves. Divide quinoa between serving bowls. Top with steamed vegetables, kale, slices of the remaining avocado, shredded chicken and a drizzle of the avocado dressing. Serve.