Spinach Salad with Chicken, Quinoa and Avocado 

Total time: 25 minutes
       I like to add a bit of carbohydrate to my salads, to round them out and make a full meal.  Quinoa has become a favorite addition.  It cooks quickly, adds a nutty flavor, and is so outrageously healthy.  If you can't find it, substitute brown rice (quick cooking) or couscous.  Or leave it out.   The same with the nuts - I add them because they're good for me... And I love them

 Ingredients:

• 2 chicken breasts, boneless, skinless
• 2 tbs Teriyaki marinade
• 6oz (180gr)  fresh spinach or a mix of greens
• 1/3 cup (2.4oz, 67gr) quinoa
• 2/3 cup (5oz, 150ml) chicken stock
• 1 avocado
• asparagus, 2 - 3 oz (100gr)  optional
• 1/3 cup walnut halves
• 1 tbs snipped fresh chives     substitute 1 tbs dried
• 1 tbs snipped fresh basil   substitute 1 tbs dried
• Oriental Vinaigrette
• 1 tbs soy sauce
• 1 tbs Balsamic wine vinegar
• 1/2 tsp Dijon-style mustard
• 3 tbs good olive oil

 Instructions:

• Pour marinade over chicken and set aside.
• Combine quinoa and stock in small saucepan.  Cover and bring to a boil.
• Reduce heat and simmer until done, about 15 minutes  (or whatever your package says). 
• Snap off asparagus ends.  Peel if using white.  Cut asparagus into 1 1/2" (4cm) lengths. 
• Bring a medium saucepan half full of water to a boil over medium high heat. 
• Add asparagus and boil for 3 minutes (4 for white).  Remove, drain.
• Cook chicken on barbecue grill over direct heat for 8 - 10 minutes per side. 
• When done remove and slice. 
•  Or cut into strips, toss with Teriyaki sauce and stir-fry in nonstick skillet in 1 tbs oil for 4 - 5 minutes.
• Slice avocado. then cut it into large cubes. 
• Snip herbs.
• Wash and spin-dry spinach if needed.  If it's not pre-washed, fill a sink with water, add spinach and swish to clean.  Drain and spin in salad spinner. Tear any large leaves.
• To assemble:
• Prepare spinach and put into large salad bowl along with the herbs. 
• Toss with about half of the vinaigrette - be careful not to use too much to start. 
• Fluff the quinoa and spoon it around the spinach.  Toss lightly to distribute. 
• Add chicken, avocado and walnuts.  Toss lightly. 
• Taste, add more vinaigrette if needed, and serve, any remaining vinaigrette on the side.
• Oriental Vinaigrette:
• In a small bowl whisk vinegar, soy sauce and mustard. 
• Slowly whisk in olive oil. 

Note:  We only used about 2/3 of this - but we like lightly dressed salads.