I love a fresh, summery salad on a warm day! This citrus quinoa spinach salad is full of nutrients and has a sweet touch from the fruit. Tangy taste when made with grapefruit compared to a more sweet taste when made with oranges. Make this salad at the beginning of the week and you will be eating it for lunch for multiple days.

INGREDIENTS
Salad
4 cups spinach
1/2 cup dry quinoa
1 cup water (for cooking quinoa)
1 lb. chicken breast, chopped into bite size pieces
1 tsp garlic, minced
1/2 tsp paprika
1/2 tsp salt
2 oranges or 1 grapefruit, peeled and diced
1 avocado, peeled and diced
Dressing
1/4 cup lime juice
1 tbsp olive oil
1 tbsp orange juice or grapefruit juice (use whichever you chopped up for the salad)
1 tbsp honey
3 tbsp fresh cilantro, chopped

INSTRUCTIONS

1. Start by cooking the quinoa. In a small pot or saucepan, combine quinoa and water, and bring to a boil. Once boiling, reduce to medium heat, cover with a lid and let simmer for 15 minutes, or until all the water is absorbed. Set aside.

2. In a large skillet, pour olive oil and heat to medium heat. Add chicken, garlic, paprika and salt. Cook, stirring continually, until chicken is done, about 8-10 minutes.

3. In a large serving bowl, combine spinach, quinoa, chicken, oranges or grapefruit, and avocado. Toss to mix.

4. Make the dressing: mix all dressing ingredients together in a jar or dressing container, and shake until completely mixed. Enjoy!

NUTRITION (per 1 serving)
Makes 4 servings
418 calories
40g protein (40%)
31g carbs (28%)
15g fat (32%)

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