Add the chicken and broth to a medium saucepan, cover, and heat over medium.
Meanwhile, prepare your veggies and slice the grapefruit to get about 1 cup grapefruit slices. Juice the grapefruit to get about 1/2 cup juice.
Once the chicken is done, remove and set aside to cool.
Add quinoa to the chicken broth.
Bring to a boil.
Reduce heat to a simmer, cover, and cook for 10 minutes.
Stir in diced red onion, and stir.
Cover and cook for 5 minutes.
Stir in chopped asparagus, and stir. Cover and cook for 5 minutes or until all the chicken broth has absorbed.
Remove from heat.
Meanwhile, add the grapefruit juice to a glass bowl.
Whisk in olive oil, salt, garlic powder, black pepper, and cayenne pepper.
Once the quinoa is cooked, transfer quinoa to the bowl with the dressing.
Toss well to coat.
When the quinoa has cooled, fold in chopped chicken, sliced grapefruit, and diced avocado.
Serve at room temperature or cold.
Keep covered in the refrigerator for up to 5 days.
Stir well before enjoying.