13 hours ago
Wednesday, February 11, 2015
Here's another good one.
Quinoa is so good with anything you pair it with.
This is the first time I paired it w/ chicken, and not the last.
I had been reading a lot about Temple Oranges lately.
A special variety that is only available for a short season.
I found them at my Asian grocer so bought a bag.
What a treat!
I can't explain their unique flavor, almost like a tangelo or pineapple to me. Lovely, except for the pits.
I also added a blood orange to this salad for some nice red color.
The original recipe calls for avocado, but on this rare occasion, I didn't have one!
This made for a healthy and delicious dinner.
Quinoa w/ Chicken & Citrus Salad (inspired by this recipe):
2 cups of cooked quinoa
2 boneless chicken breast halves
1 tbsp of smoked Spanish paprika (aka pimenton....don't skip this and don't use Hungarian paprika)
3 scallions, sliced
2 oranges, any variety, peeled and cut into segments, then cut in half
ripe cubed avocado
1/4 cup orange juice (preferably fresh)
2 tbsp red wine vinegar
pinch of sea salt
1/4 of a red onion, sliced very thin
zest of an orange
2 tbsp olive oil
Make the dressing and let the red onions sit in the dressing for at least 15 minutes. This will take the sting out of them.
Cut the chicken breasts into chunks and coat them w/ the pimenton, kosher salt & pepper.
Fry them in some olive oil for a few minutes only, just until done.
Add the chicken to the cooked quinoa in a large bowl, along w/ the orange pieces, scallions and avocado.
Pour dressing over the salad and lightly toss.
Taste and adjust seasonings.
I served this warm, and then ate it the next day for lunch cold.
Both days delicious!