Quinoa Chicken and Orange Salad

A hearty, healthy salad perfect for a light dinner! The ingredients for this salad can be prepared in advance and simply assembled and dressed before serving.
cook time: 40 min
Miles Denholm
Quinoa Chicken and Orange Salad

Nutrition Facts (per serving)

142
Calories
7g
Fat
11g
Carbs
8g
Protein

Ingredients (4 portions)

Quinoa:

Quinoa 170 g
Water 360 ml
Salt to taste

Salad base:

Chicken fillet 400 g
Olive oil 3 tbsp
Garlic 2 clove
Oranges 2 pc
Avocado 1 pc
Ground red pepper to taste
Salt to taste
Green cilantro 50 g

Refueling:

Lime juice 30 ml
Orange juice 1 tbsp
Olive oil 1 tbsp
Honey 1 dessert spoon

Recipe instructions

Step 1

Step 1
The first step is to cook the quinoa. To do this, rinse the quinoa carefully, add cold water, bring to a boil over medium heat, reduce the heat and cook for 25 minutes, stirring. Turn off the heat, add salt, stir and cover with a lid.

Step 2

Step 2
Cooled quinoa can be stored in the refrigerator for several days or can even be frozen for future use. But we will use it directly in the salad.

Step 3

Step 3
While the quinoa is cooking, roast the garlic. We only need 2 cloves, but it’s better to bake the whole head at once. Believe me, it’s very tasty, you can just squeeze the baked garlic onto the bread. So, take some food foil, make something like a cup out of it, pour in 1 tablespoon of olive oil. Cut off the bottom of the head of garlic, salt the cut and place this cut in the oil. Carefully wrap and bake at 190 degrees for 30 minutes. Let it cool a little.

Step 4

Step 4
Using the remaining two tablespoons of oil, fry the finely chopped chicken fillet until nicely golden brown, after lightly salting it and sprinkling with ground sweet pepper. This will take about ten minutes.

Step 5

Step 5
We collect the salad. Peel the oranges and remove white membranes, cut into segments with a sharp knife, and collect the released juice for dressing. Cut the avocado in half lengthwise, remove the pit, remove the peel and cut into medium slices. Squeeze 2 cloves from the baked garlic and chop with a knife. Finely chop the green cilantro. Mix chicken, quinoa, avocado, oranges, cilantro and garlic and set aside.

Step 6

Step 6
In a separate bowl, mix the dressing ingredients until smooth and pour over the salad. Stir again and serve.

Additional rubrics

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