Chicken, avocado & quinoa salad

Combine 1/2 cup cooked quinoa, ¼ tsp paprika and 1 tsp lemon juice. Set aside to cool. Whisk ¼ tsp honey and 1 tsp each of lemon juice and olive oil. Add dressing, ½ cup canned red kidney beans (rinsed, drained), ¼ medium avocado (chopped), 1/2 roma tomato (chopped), 50g lean skinless cooked chicken breast (shredded) and ¾ cup baby rocket leaves to quinoa mixture. Season well and serve with lime wedges.