Fantastic Quinoa Salad Rich with Necessary Nutrients

chicken asparagus quinoa salad

INGREDIENTS

  • 1 and 1/2 cups cooked quinoa
  • 2 Tablespoons olive oil
  • 1 pound boneless chicken breast
  • 2 garlic cloves, finely shredded
  • 1/2 teaspoon smoked paprika
  • 1 asparagus, about 15 spears
  • 1/2 teaspoon salt
  • 2 large oranges, peeled and segmented
  • 1 ripe avocado, peeled and cubed

DRESSING 

  • 1/4 cup fresh lime juice
  • 1/3 cup shredded fresh cilantro (packed)
  • 1 Tablespoon fresh orange juice
  • 1 Tablespoon olive oil
  • 1 Tablespoon honey

Quinoa salad with asparagus, chicken and avocado

"This quinoa salad is equally tasty warm after it’s first put together as well as later on after it’s chilled, that makes it an ideal potluck type dish. The lemon dressing is light and delicious and you may love how the creamy avocado contrasts with the asparagus. you may especially love the little pop you get from the quinoa"


Cooking time: 30 minutes                                 Serves: 4


INSTRUCTIONS 

Step 1: Add water, quinoa, and salt to a medium cooking pan and bring to a boil over medium heat. Boil for 5 minutes. Flip the heat to low and simmer for about 15 minutes, or till water is absorbed. Take away from heat and fluff with a fork. Transfer cooked quinoa to a large bowl and let cool.

Step 2: Pour olive oil into a large pan over medium heat. Place the chicken to fry, then add garlic, stir it all around to coat with oil. Sprinkle with smoked paprika and salt. Stir and cook the chicken till browned, about 8 minutes. Add cooked chicken, oranges, and avocado to the quinoa. Stir to mix. Set aside.

Step 3: Whereas the quinoa is cooking, cook the asparagus. In a large pan, heat the olive oil over medium heat. Add the asparagus and fresh lemon juice. Cook till tender, about 5 minutes.

Step 4: In a large bowl, mix quinoa, asparagus, oranges, and avocado. For the dressing whisk all of the dressing ingredients together. Pour the dressing over the quinoa salad and stir till well coated. Season with salt and pepper, to taste. Stir in the fresh basil and Serve instantly. Leftovers keep well in the refrigerator for 4-5 days.

NOTES 

If you like cilantro as much as I do feel free to increase to 1/2 cup.
You may squeeze the juice out of a couple pieces of the oranges and throw into the quinoa salad for the 1 Tablespoon needed within the dressing.

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