Nourishing Balance Blog

Quinoa Salad with Chicken Avocado and Oranges

Found this delicious salad from Kate Washington, in a recipe from Sunset Magazine. The variations to quinoa salad are endless so start your recipe collection here! This is a hearty salad that  can easily be served as a main dish.

Washington, Kate. Sunset Magazine, January 2012: http://www.myrecipes.com/recipe/quinoa-salad-chicken-50400000118289/

Yield: Serves 4-6 as a main dish

Preparation time: 40 minutes

Ingredients:

1 ¼ Cup quinoa
2 teaspoons plus 3 tablespoons live oil
1 pound boned, skinned, organic chicken thighs
¼ cup chopped fresh cilantro
4 large oranges, peeled and segmented
2 ripe avocados, peeled and cubed
2 teaspoon garlic, minced
1 teaspoon chili powder
zest of 1 lime

Directions:

Cook quinoa according to package directions and fluff with a fork. Transfer to a large bowl and let cool.

Preheat with a rack set 4-6 inches from broiler. In a large bowl, stir together chili powder, garlic, lime zest, oil, salt and pepper. Add the chicken and toss to coat. Put the chicken on a baking sheet and broil, turning once, until browned and cooked through, about 12 minutes total. Let col slightly, then slice and add to reserved quinoa.

Add remaining ingredients to quinoa and chicken and toss to coat.