As I look out my window it is hard to believe that, yes, technically Spring is here.  We’ve had some teasers over the last couple of weeks, but today there has been a fairly constant snow flurry.  SNOW FLURRY!!!  However, one main tenant of life that I refuse to give-up since moving to Maine 3 years ago is this.  As of April 1st:

  • Winter coats are banished to the basement until next November
  • Flip-flops are a totally reasonable choice of footwear
  • Seasonal wardrobe swap will commence

I have come to the realization that Maine winters seem to last about 2 weeks longer than my April 1st cut-off but rules are rules.  Therefore, to get myself into the springtime spirit, I have not only changed over my wardrobe but my diet, too.  That means bright fruits and veggies have started to take center stage in our household.  Citrus has also proven to be a pregnancy favorite this time around so I’ve jumped on the bandwagon and am going whole hog!  Second trimester also brings the need for more iron and fiber so when I came across this recipe it was a no-brainer for my lunch menu this week and it did NOT disappoint!  Another bonus, I made it today and it will probably provide 2-3 more lunches this week.  I tweaked the recipe a little bit, so feel free to add your own spin on things too!  Mange!

Citrus Quinoa & Chicken Salad

1 Cup uncooked Quinoa
1 lb chicken
1 C chopped Cilantro
1 Avacado – cut into bite-sized chunks
2 Oranges – peeled and cut into bite-sized chunks
Juice of 1 Orange
Juice of 1 Lime
1 tsp Cumin (optional)
Salt & Pepper (to taste)

Cook the quinoa according to the package instructions – should take about 20 minutes.  While the quinoa is cooking, cut the chicken into bite-sized chunks or strips and saute in about 1 Tablespoon of canola oil until fully cooked.

In a bowl large enough to ultimately add all the ingredients, add the avacado, orange chunks, and cilantro.  Add the juice of the orange and lime and stir to coat.  Add cumin if you like and salt and pepper to taste.

Add the chicken and quinoa to the bowl and stir to coat.  Taste and add more salt, pepper and cumin to your liking.  You can serve this hot, room temperature or cold!


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