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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

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

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.