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Chicken And Grapefruit Quinoa Salad

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8 cups
Author Amee

Ingredients

  • 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

Instructions

  • 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.