Quinoa Salad with Chicken, Avocado, and Oranges
Prep Time
Light, fluffy quinoa cooks in practically no time and is incredibly versatile - you can add it to just about any kind of salad. Millet would also be good. Both are a good source of protein.
Prep Notes
Cook your Quinoa first and set it aside to cool. The recipe mentions using your broiler for the chicken, but I find putting it on the bbq works better and produces a great tasting chicken.
Cooking Time
40 minutes
Yields
4 to 6 servings as a main dish
Ingredients
1-1/4 cups Quinoa
1tsp Chili Powder
3tsp minced garlic, divided
1 Lime zested
2tsp plus 3tbsp Olive oil
1tsp each Kosher salt (Real salt) and pepper, divided
1lb Chicken thighs, boned and skinned
1/4 cup Lime juice
1/2 cup Chopped fresh cilantro
4 Large Oranges, peeled and segmented
2 Ripe Avocados, peeled and cubed
Directions
1. Cook quinoa according to the package directions and fluff with a fork. Transfer to a large bowl and let cool.
2. Preheat the broiler or bbq.
3. In a large bowl, stir together chili powder, 2tsp. garlic, the lime zest, 2 tsp. oil, and 1/2 tsp each salt and pepper. Add chicken and toss to coat. Put chicken on a baking sheet and broil or place on the BBQ. Turn the chicken at least one time to evenly brown and cook thoroughly (about 12min. in the broiler, 30min or so on the BBQ).
4. Let cool slightly, then slice and add to reserved quinoa.
5. Add remaining ingredients to quinoa and chicken; toss to coat.
Notes
Nutrition per 1-1/4 cup serving:
490 Calories, 21g Protein, 26g Fat, 44g Carbohydrates (10g Fiber), 311mg Sodium
Credit
Sunset Magazine - January 2012