⏳ Yield & Time

Yield: 2 servings

Preparation Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

🍽 Ingredients

• 1 cup Quinoa
• 2 cups Water
• 2 Boneless, skinless chicken breasts
• 1/4 cup Olive oil
• 2 tablespoons Lime juice
• 1 tablespoon Red wine vinegar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon Cumin
• To taste Salt and pepper
• 1 Red bell pepper
• 1/2 Red onion
• 1 Cucumber
• 1 Avocado
• For garnish Cilantro or parsley

📖 Instructions

1. First, let's cook the quinoa. Rinse 1 cup of quinoa under cold water until the water runs clear. This removes any bitter saponins. Then, combine the rinsed quinoa with 2 cups of water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed and the quinoa is fluffy. Fluff with a fork and set aside to cool completely.
2. Now, let's prepare the chicken. Season 2 boneless, skinless chicken breasts generously with salt, pepper, garlic powder, and paprika. Heat a grill pan or skillet over medium-high heat. Grill the chicken breasts for about 5-7 minutes per side, or until cooked through and no longer pink inside. Let the chicken rest for a few minutes before slicing or shredding it. Tip: Don't overcrowd the pan; cook the chicken in batches if necessary.
3. While the chicken and quinoa are cooking, chop the veggies. Dice 1 red bell pepper, 1/2 a red onion, and 1 cucumber. If you like a little heat, add a finely chopped jalapeño. And of course, slice 1 ripe avocado into chunks. Remember, an avocado's ripeness is key to this salad’s texture. Gently press on it; it should yield slightly to the touch, but not feel mushy.
4. Now for the dressing: In a small bowl, whisk together 1/4 cup olive oil, 2 tablespoons lime juice, 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, 1/2 teaspoon cumin, salt, and pepper to taste. You can always adjust the seasoning to your preference. Taste it, and add more of whatever you think needs a boost!
5. Once the quinoa has cooled, combine all the ingredients. In a large bowl, gently toss the cooked quinoa, grilled chicken, chopped veggies, avocado, and dressing together. Don't overmix, as you want to preserve the avocado's texture. I've learned this the hard way; overmixing leads to a sad, mushy avocado! Taste and adjust seasonings if needed.
6. Finally, garnish and serve. For extra flair, sprinkle with some fresh cilantro or parsley. I really like to add a squeeze of fresh lime juice just before serving. Serve immediately for the best flavor and texture. Enjoy!

📝 Notes

• Make sure the quinoa is completely cooked and cooled before adding it to the salad. Overcooked quinoa will be mushy. If you don’t have red wine vinegar, you can substitute apple cider vinegar or white wine vinegar.
• If you want a spicier kick, you can always add more jalapeño or use a spicier pepper, like serrano. But a word of caution: Start with a smaller amount, and only add more if you like the heat!