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Ingredients1 h servings 311 cals
Original recipe yields 6 servings
- Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Cool quinoa to room temperature, about 30 minutes.
- Mix mashed avocado, cilantro, lime juice, salt, and pepper together in a bowl until dressing is smooth.
- Combine quinoa, chicken, tomatoes, and scallions in a bowl; add avocado dressing and toss to coat.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 311 calories; 16.5 g fat; 17.7 g carbohydrates; 24.6 g protein; 57 mg cholesterol; 84 mg sodium. Full nutrition
ReviewsRead all reviews 2
Delightful, absolutely delightful. A refreshing and light salad that is so delicious you'll steal it from your family. I made this at lunchtime to have it ready for a late dinner. I ate the whol...