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.
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
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
How to Make It
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 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.
Add remaining ingredients to quinoa and chicken; toss to coat.
wow this was incredible!! I know it would be delicious just as the recipe is but I had to tweak it because I didn't have all of the ingredients. First off, I halved the recipe. For the chicken I used one chicken breast, cut up and cooked with the spices in a skillet until done. I used 3/4 cup quinoa and just 1 orange. This is one of the best dishes I have ever made!
First time using quinoa-it was delicious in this recipe! I didn't use the full amount of quinoa though-just about a cup, and squeezed some of the oranges juice into it. Definitely think next time either halving the oranges or using clementines would be better. Can't wait to make it again!
We were wanting to try to integrate quinoa into our diet and thought this recipe sounded interesting. To be honest, neither of us expected to like it as much as we did. It was really fresh, perfect mix of flavors. A full summer meal in one dish! We only used 2 oranges, which were large and that was definitely enough. I think clementines or tangerines, being much smaller pieces, would have been better.
This dish is delicious. I used chicken breasts instead of chicken thighs as I prefer white meat, I did not make any other changes to the recipe. I made it last night, and the avocadoes did not turn brown. It's healthy, satisfying, and I will be making it often. It's also a great starter dish to serve guests at a dinner party or as a main course for a family of health-conscious picky eaters like mine!
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