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Orange and Chicken Quinoa SaladQuinoa Salad

Jami Nolen, Nutrition Program Associate

January 5, 2013

 

The beginning of a new year is the perfect time to start eating healthier. With this recipe, you can take the same old chicken breast and turn it into a dinner that is tasty, healthy and low in calories!

 

Yield

Makes 4 servings

 

Ingredients

  • 1 cups quinoa
  • 1 teaspoon chili powder
  • 3 teaspoons minced garlic, divided
  • 1/2 teaspoon lime zest
  • 2 teaspoons plus 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 pound boneless chicken breasts
  • 1/4 cup lime juice
  • 1 cup chopped fresh cilantro
  • 8 seedless Mandarin oranges, peeled
  • 2 ripe avocados, peeled and cubed

 

Preparation

  1. Cook quinoa according to package directions and fluff with a fork. Transfer to a large bowl and let cool.
  2. Preheat broiler with a rack set 4 to 6 inches from heat. In a large bowl, stir together chili powder, 2 teaspoons garlic, the lime zest, 2 teaspoons oil, and 1/2 teaspoon each of 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.
  3. Add remaining ingredients to quinoa and chicken; toss to coat. Salt and pepper to taste.

 

Nutrition Information

(Amount per serving)
Calories: 490
Calories from fat: 48%
Protein: 21 g
Fat: 26 g
Saturated fat: 4.4 g
Carbohydrate: 44 g
Fiber: 10 g
Sodium: 311 mg
Cholesterol: 50 mg

 

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Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to http://dss.mo.gov/fsd/fstamp/. For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.

 


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Last update: Friday, March 22, 2013