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- 1 cup quinoa - 2 cups chicken broth (or water) - 1 pound chicken breast, cooked and shredded - 1 medium avocado, diced - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1 red bell pepper, diced - 1/2 red onion, finely chopped - 1 cup corn (fresh or canned) - 1/4 cup fresh cilantro, chopped - 1/4 cup feta cheese, crumbled - 2 tablespoons olive oil - Juice of 1 lime - Salt and pepper to taste - 1/4 cup sunflower seeds or nuts (optional)

Crunchy Quinoa Chicken Salad with Avocado

Discover the vibrant and delicious Crunchy Quinoa Chicken Salad with Avocado, a perfect dish for meal prep or a quick weeknight dinner. Packed with protein-rich quinoa, lean chicken, and creamy avocado, this salad is not only satisfying but also loaded with essential nutrients. Combine fresh veggies like cherry tomatoes and cucumbers with a zesty dressing for a refreshing meal. Ideal for lunch, dinner, or as a side, this salad is both wholesome and tasty!
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Ingredients
  

1 cup quinoa, rinsed and drained

2 cups chicken broth or water

2 cups cooked chicken breast, shredded or diced

1 ripe avocado, diced

1 cup cherry tomatoes, halved

1 cup cucumber, diced

1/2 cup red bell pepper, diced

1/4 cup red onion, finely chopped

1/2 cup corn (canned or frozen)

1/4 cup fresh cilantro, chopped

1/4 cup feta cheese, crumbled (optional)

1/4 cup olive oil

2 tablespoons fresh lime juice

1 teaspoon garlic powder

Salt and pepper to taste

1/2 cup roasted sunflower seeds or chopped nuts (for crunch)

Instructions
 

Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and chicken broth (or water). Bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer for about 15 minutes or until all the liquid is absorbed. Remove from heat and fluff with a fork. Let it cool.

    Prepare the Vegetables: While the quinoa is cooking, dice the avocado, cherry tomatoes, cucumber, red bell pepper, and red onion. If using frozen corn, thaw it by running under warm water or microwaving it briefly.

      Mix the Dressing: In a small bowl, whisk together the olive oil, fresh lime juice, garlic powder, salt, and pepper until well combined.

        Combine Ingredients: In a large mixing bowl, combine the cooled quinoa, shredded chicken, diced avocado, cherry tomatoes, cucumber, red bell pepper, red onion, corn, and fresh cilantro.

          Add Dressing: Pour the dressing over the salad mixture. Toss gently to combine, making sure all ingredients are coated evenly.

            Add Crunch: Just before serving, sprinkle roasted sunflower seeds or chopped nuts over the top for that delightful crunch.

              Serve: Enjoy immediately, or let it chill in the fridge for about 30 minutes to let the flavors meld together. This salad can also be packed for lunch and stored for up to 2 days.

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings