Cook the quinoa.
Put it in a saucepan with twice as much water by volume.
Bring to a boil then lower the heat and cook, covered, for about 20 minutes.
Peel the avocado, cut it into large slices and drizzle with lemon juice.
Rinse the chickpeas.
Cut the red onion into slices.
Roughly chop the hazelnuts and toast them in the oven for a few seconds until lightly browned. Prepare the sauce by mixing the olive oil, balsamic vinegar and lemon juice.
Lightly season with salt and pepper.
Add the cubes of goats’ cheese, avocado, hazelnuts, onion, rocket, chickpeas and drained quinoa.
Mix well to distribute the flavours through the salad. Sprinkle with chopped chives.