Quinoa Salad with Chicken, Avocado, and Oranges

Why am I making salads in the winter?  Well, it is warming back up down here.   This recipe is from the January issue of Sunset magazine.  Serves 6 definitely and I’d say that you could serve 8.

Ingredients:

1 ¼ C quinoa

1 t chili powder

3 t minced garlic, divided

Zest of 1 lime

2 t plus 3 T EVOO

1 t kosher salt and pepper, divided

1 # boned, skinned chicken thighs

¼ C lime juice (2 limes)

¼ C chopped fresh cilantro (I used Italian parsley)

4 large oranges, peeled and segmented

2 ripe avocados, peeled and cubed

Directions:

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

2.      Preheat broiler with a rack set 4-6” from heat.

3.      In a large bowl, combine, chili powder, 2 t garlic, the lime zest, 2 t EVOO and ½ t each of salt and pepper.

4.      Add chicken and toss to coat.  Put the chicken on a rack 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. 

5.      Add the oranges and avocados to the mixture. 

6.      Mix the EVOO, lime juice, garlic and salt and pepper in a jar.  Pour over the salad and toss.

7.      Top with the cilantro or parsley and serve. 

This was excellent.  We definitely have another meal out of this recipe.  This salad would be great winter or summer.  I could see taking it to a picnic.