Salad with quinoa, chicken and oranges

Step-by-step cooking

1. Step 1:

   

   The first thing to do is to cook quinoa. To do this, rinse the quinoa gently, pour cold water, bring to a boil over medium heat, reduce the heat and cook for 25 minutes, stirring. Turn off the heat, add salt, mix and cover.

2. Step 2:

   

   The cooled quinoa can be stored in the refrigerator for several days or even frozen for the future. But we will use it immediately in the salad.

3. Step 3:

   

   While quinoa is cooking, bake garlic. We will need only 2 cloves, but it is better to bake the whole head at once. Believe me, it's very tasty, you can just squeeze baked garlic on bread. So, we take food foil, make something like a cup out of it, pour 1 tablespoon of olive oil. At the head of the garlic, cut off the bottom, salt the slice and put this slice in oil. Carefully wrap and bake at 190 degrees for 30 minutes. Let it cool down a little.

5. Step 4:

   

   On the remaining two tablespoons of oil, fry the finely chopped chicken fillet until a beautiful brown crust, after lightly salting it and sprinkling with ground sweet pepper. It will take about ten minutes.

6. Step 5:

   

   Picking salad. Peel oranges and white films, cut them into segments with a sharp knife, collect the released juice for refueling. Cut the avocado in half lengthwise, remove the stone, peel and cut into medium slices. Squeeze out 2 slices of baked garlic and chop with a knife. Finely chop the coriander greens. Mix chicken, quinoa, avocado, oranges, cilantro and garlic and set aside.

7. Step 6:

   

   In a separate bowl, mix the dressing ingredients until smooth and pour over the salad. Stir again and you can serve.