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Quinoa Salad with Chicken, Avocado, and Oranges

Serves 4 to 6 as a main course (serving size: 1 1/2 cups)

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

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

Step 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

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

Step 4

Note: Nutritional analysis is per serving.

Nutrition Facts

Servings Serves 4 to 6 as a main course (serving size: 1 1/2 cups)

Amount Per Serving
Calories 490Calories from Fat 48
% Daily Value *
Total Fat 26g40%

Saturated Fat 4.4g23%
Cholesterol 50mg17%
Sodium 311mg13%
Total Carbohydrate 44g15%

Dietary Fiber 10g40%
Protein 21g42%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.