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Quinoa Salad with Chicken, Avocado, and Oranges

Posted By GKC On January 1, 2012 @ 1:57 am In Weekly Recipes | 1 Comment

photo by Annabelle Breakley

1-1/4 cups quinoa
1 teaspoon chili powder
3 teaspoons minced garlic, divided
Zest of 1 lime
2 teaspoons plus 3 tablespoons olive oil
1 teaspoon kosher salt, divided
½ teaspoon black pepper
1 pound boned, skinned chicken pieces (white or dark), or left over roasted chicken, cut in strips
1/4 cup lime juice
1/2 cup chopped fresh cilantro
4 large oranges, peeled and segmented
2 ripe avocados, peeled and cubed

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

Preheat broiler with a rack set 4 to 6 in. from heat. In a large bowl, stir together chili powder, 2 teaspoons garlic, lime zest, 2 teaspoons oil, and 1/2 teaspoon. 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.

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


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