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.

Kate Washington
This Story Originally Appeared On sunset.com

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Annabelle Breakey; Styling: Kevin Crafts

Recipe Summary

total:
40 mins
Yield:
Serves 4 to 6 as a main course (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • Note: Nutritional analysis is per serving.

Nutrition Facts

490 calories; calories from fat 48%; protein 21g; fat 26g; saturated fat 4.4g; carbohydrates 44g; fiber 10g; sodium 311mg; cholesterol 50mg.