Use one saucepan to make this filling, refreshing salad packed with nourishing goodness.
Hey there, Amee’s Savory Dish readers! I’m Meme and I am pumped to be here today! I blog over at Living Well Kitchen where I spend a little too much time talking about vegetables & bacon and try to prove that a healthy lifestyle can be tasty, budget-friendly, and fun!
It’s citrus season in New Orleans right now, and I have an amazing friend who brings me bags (and I mean bags) of citrus fruit from her husband’s family farm. We’re talking about 100 grapefruits & oranges! It’s my own personal heaven.
The versatility of citrus fruits is completely underrated. Most people just consider citrus fruit as a snack or to juice. Don’t get me wrong, sliced oranges and grapefruits are delicious. But you can do so much more than that with citrus!
Citrus fruits are delicious in salsa, make excellent drinks, are great for marinating, and brighten up seafood like a champ. Today, we’re using citrus fruit in this quinoa salad. The grapefruit works double-duty in this recipe. It is used as an ingredient in the salad, and the juice is used for the dressing. It’s twice the grapefruit flavor, and it rocks.
Something else that rocks about this recipe: you use one saucepan! Yay for not having to clean sixteen dishes to make one recipe.
You start by poaching the chicken in chicken broth. Then take out the cooked chicken and add the quinoa. A little bit later, you’ll add the onions then the asparagus to the quinoa while it’s cooking. Once everything has cooked, you transfer it to a container to cool. Now toss with the dressing and fold in the avocado, grapefruit slices, and cooked chicken.
Personally, I think this salad is best served cold or at room temperature. It makes 8 cups of salad, and it keeps for a few days in the fridge. I love having this on hand for lunch or a smaller bowl for a snack. If you happen not to love grapefruit, I think oranges would be equally tasty in here.
- 1 pound chicken breast
- 2 1/2 cups chicken broth
- 1 1/2 cups uncooked quinoa rinsed
- 1 red onion diced (about 1 1/4 cup)
- 1 pound asparagus chopped (about 2 1/2 cups)
- 1 grapefruit for 1 cup grapefruit slices and 1/2 cup grapefruit juice
- 2 TBSP olive oil
- 1/2 tsp salt
- 1/4 tsp garlic powder
- 1/4 tsp ground black pepper
- 1/8 tsp cayenne pepper
- 1 avocado diced
- Add the chicken and broth to a medium saucepan, cover, and heat over medium.
- Meanwhile, prepare your veggies and slice the grapefruit to get about 1 cup grapefruit slices. Juice the grapefruit to get about 1/2 cup juice.
- Once the chicken is done, remove and set aside to cool.
- Chop chicken.
- Add quinoa to the chicken broth.
- Bring to a boil.
- Reduce heat to a simmer, cover, and cook for 10 minutes.
- Stir in diced red onion, and stir.
- Cover and cook for 5 minutes.
- Stir in chopped asparagus, and stir. Cover and cook for 5 minutes or until all the chicken broth has absorbed.
- Remove from heat.
- Meanwhile, add the grapefruit juice to a glass bowl.
- Whisk in olive oil, salt, garlic powder, black pepper, and cayenne pepper.
- Once the quinoa is cooked, transfer quinoa to the bowl with the dressing.
- Toss well to coat.
- When the quinoa has cooled, fold in chopped chicken, sliced grapefruit, and diced avocado.
- Serve at room temperature or cold.
- Keep covered in the refrigerator for up to 5 days.
- Stir well before enjoying.
What’s your favorite way to enjoy citrus?
Meme Inge, MS, RDN, LDN is a registered dietitian nutritionist with a private practice and food blog, Living Well Kitchen. Her Southern roots keep her loving pimento cheese & cornbread, but she focuses her recipes on real food that helps you feel nourished. Her goal in life is to prove that living a healthy lifestyle can be enjoyable. How the food tastes, how it makes you feel and the experience of eating is much more important than calories, points, or numbers on a scale. Join her on social media: Instagram, Pinterest, Facebook, Twitter