Photo: Annabelle Breakey; Styling: Kevin Crafts
YieldsServes 4 to 6 as a main course (serving size: 1 1/2 cups)
AuthorKate Washington

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.

How to Make It

Step 1
1

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

Step 2
2

Preheat broiler with a rack set 4 to 6 in. from heat. In a large bowl, stir together chili powder, 2 tsp. 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, turning once, until browned and cooked through, about 12 minutes total. Let cool slightly, then slice and add to reserved quinoa.

Step 3
3

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

Step 4
4

Note: Nutritional analysis is per serving.

Ingredients

 1 1/4 cups quinoa
 1 teaspoon chili powder
 3 teaspoons minced garlic, divided
  Zest of 1 lime
 2 teaspoons plus 3 tbsp. olive oil
 1 teaspoon kosher salt, divided
  pepper, divided
 1 pound boned, skinned chicken thighs
 1/4 cup lime juice
 1/2 cup chopped fresh cilantro
 4 large oranges, peeled and segmented
 2 ripe avocados, peeled and cubed

Directions

Step 1
1

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

Step 2
2

Preheat broiler with a rack set 4 to 6 in. from heat. In a large bowl, stir together chili powder, 2 tsp. 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, turning once, until browned and cooked through, about 12 minutes total. Let cool slightly, then slice and add to reserved quinoa.

Step 3
3

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

Step 4
4

Note: Nutritional analysis is per serving.

Quinoa Salad with Chicken, Avocado, and Oranges