Rinse quinoa throughly in a strainer.
Heat a drizzle of olive oil in a medium saucepan. Add minced garlic and rinsed quinoa.
Toast the quinoa by stirring until the water has evaporated and the quinoa has become fragrant about 2 minutes.
Add in chicken stock and season with a teaspoon of salt. Stir to combine and bring the quinoa to a rolling boil.
Once the quinoa has boiled, lower the heat, cover with a lid, and let it simmer for 15 minutes; making sure not to take the lid off during the cooking time.
Once the quinoa has cooked for 15 minutes, turn off the heat and let it stand for 10 minutes.
When your ready to serve, remove the lid and fluff the quinoa with a fork.
While the quinoa is cooking; toast the bread, chop the cherry tomatoes, and mash the avocado. In a small bowl, mash 1 avocado with a fork, season with salt, pepper, and juice from 1/2 lemon. Mix until combined and set aside.
Assemble the avocado toast: To each piece of toast, add 1-2 tablespoons of quinoa, top with mashed avocado, feta cheese, and cherry tomatoes.