Quinoa Salad with Grilled Chicken and Avocado

This vibrant Quinoa Salad combines tender grilled chicken, creamy avocado, and colorful vegetables for a nutritious meal. The addition of a zesty lime dressing brings a refreshing twist, making it perfect for lunch or dinner. Rich in protein and fiber, this dish is also gluten-free, catering to various dietary needs.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or low-sodium chicken broth
• 2 grilled chicken breasts, sliced
• 1 ripe avocado, diced
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 bell pepper (any color), diced
• 1/4 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• Juice of 2 limes
• 3 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon cumin
• 1/2 teaspoon paprika

Instructions:

1. In a medium saucepan, combine quinoa and water or chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
2. In a large bowl, combine the cooked quinoa, grilled chicken slices, avocado, cherry tomatoes, cucumber, bell pepper, red onion, and cilantro.
3. In a small bowl, whisk together lime juice, olive oil, salt, pepper, cumin, and paprika to create the dressing.
4. Pour the dressing over the salad and toss gently to combine all ingredients.
5. Serve immediately or refrigerate for up to 2 hours to let the flavors meld.