Citrus Chicken and Quinoa Salad
A fresh quinoa salad with pan-fried chicken breast, oranges and avocado, dressed with a lemon-orange, dill and honey sauce. Leftovers keep in the fridge for about 4-5 days.
Ingredients
| 1 1/2 cups | 360 ml | quinoa |
| 2 tbsp | 30 ml | olive oil |
| 500 g | chicken breast, cut into bite-size pieces | |
| 2 cloves | garlic | |
| 1 tsp | 5 ml | salt |
| 1 tsp | 5 ml | red pepper (paprika) |
| 2 | oranges | |
| 1 | avocado | |
| 1/4 cup | 60 ml | fresh lemon juice (for the sauce) |
| 1/3 cup | 80 ml | fresh chopped dill (for the sauce) |
| 1/4 cup | 60 ml | fresh orange juice (for the sauce) |
| 1 tbsp | 15 ml | olive oil (for the sauce) |
| 1 tbsp | 15 ml | honey (for the sauce) |
Instructions
- Cook the quinoa seeds, place them in a large bowl and leave to cool.
- Brush a large pan with olive oil and heat over medium heat. Add the chicken and the garlic. Sprinkle with red pepper (paprika) and salt.
- Stir and cook until the chicken is done. Combine the cooked chicken, the oranges and the avocado with the quinoa seeds. Stir. Set aside.
- For the sauce: mix all the ingredients together. Pour over the salad and stir. Serve. Leftovers can be kept in the fridge for about 4-5 days.