Sunset quinoa salad recipe

You know you "live in the West" if you are familiar with Sunset magazine.

Sunset is similar to Midwest Living, or Southern Living...only more organic, more green, more ocean/mountains, and more cool. Don't those words just sum up "the west"? It is a great magazine that covers gardening, houses, food, and travel.

While I definitely established in my last post that I am not gifted in the cooking arena, I recently tried out a GREAT salad recipe from Sunset and I think it is worth sharing.

This is a totally yummy, totally California, totally easy, totally healthy salad that I made for a dinner with neighbors last weekend. I will be making it again.

Quinoa Salad with Chicken, avocado, and oranges

• 1 1/4 cups quinoa
• 1 teaspoon chili powder
• 3 teaspoons minced garlic, divided
• Zest of 1 lime
• 2 teaspoons plus 3 tbsp. olive oil
• 1 teaspoon kosher salt, divided
• pepper, divided
• 1 pound boned, skinned chicken thighs
• 1/4 cup lime juice
• 1/2 cup chopped fresh cilantro
• 4 large oranges, peeled and segmented
• 2 ripe avocados, peeled and cubed

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

I used chicken breasts and just baked them. Click here for nutritional info, but trust me, it's healthy.

 We LOVE Sunset magazine.
It makes a great gift for anyone you know who "lives in the West."