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Quinoa Salad with Chicken, Avocado, and Oranges





Total Time
40 mins

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.

su-Quinoa Salad with Chicken, Avocado, and Oranges




Photo: Annabelle Breakey; Styling: Kevin Crafts
 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
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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories490
% Daily Value *
Total Fat 26g34%

Saturated Fat 4.4g23%
Cholesterol 50mg17%
Sodium 311mg14%
Total Carbohydrate 44g16%

Dietary Fiber 10g36%
Protein 21g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.