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Course: Side Dish

Fiesta Avocado Salsa

Fiesta Avocado Salsa

Try this with Lavish Lime Olive Oil and Jalapeno Garlic Olive Oil

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Fiesta Avocado Salsa
This makes a great topping on your favorite Mexican foods, dip with tortilla chips, or something to snack on alone.
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Prep Time 15 minutes
Passive Time 1 hour
Servings
10 servings
Ingredients
  • 1 pound black beans canned or fresh baked
  • 1 pound white corn canned or cooked fresh
  • 1 cup cherry tomatoes cut in half
  • 1-2 avocados chopped
  • 1/4 cup red or white onion finely chopped
  • 1/4 cup cilantro finely chopped
  • 2 tablespoons Lavish Lime Olive Oil
  • 2 tablespoons Calivirgin Jalapeno or Jalapeno Garlic olive oil
  • 1 clove garlic minced
  • 1/2 teaspoon salt
Prep Time 15 minutes
Passive Time 1 hour
Servings
10 servings
Ingredients
  • 1 pound black beans canned or fresh baked
  • 1 pound white corn canned or cooked fresh
  • 1 cup cherry tomatoes cut in half
  • 1-2 avocados chopped
  • 1/4 cup red or white onion finely chopped
  • 1/4 cup cilantro finely chopped
  • 2 tablespoons Lavish Lime Olive Oil
  • 2 tablespoons Calivirgin Jalapeno or Jalapeno Garlic olive oil
  • 1 clove garlic minced
  • 1/2 teaspoon salt
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Instructions
  1. Combine black beans, corn, tomatoes, avocado, onion, and cilantro in a mixing bowl. Stir together to combine.
  2. In separate small bowl, combine olive oils, garlic, and salt. Stir with a fork and pour over the salad. Stir together until combined. Let sit in fridge for 1-2 hours before serving so the flavor can develop.
Recipe Notes

Recipe by Together As Family

Olive Oil Banana Bread

Olive Oil Banana Bread

Make this recipe with Calivirgin Premium Extra Virgin Olive Oil

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Olive Oil Banana Bread
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Course Breads, Side Dish
Prep Time 15 minutes
Cook Time 55 minutes
Servings
1 loaf
Ingredients
  • 1/3 cup Calivirgin Premium Extra Virgin Olive Oil
  • 1/2 cup honey
  • 2 eggs
  • 2 bananas over ripe and mashed
  • 2 tablespoons plain yogurt (plain greek or nonfat)
  • 1/4 cup low-fat milk almond or soy works also
  • 1 teaspoon baking soda
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 1/3 cup all-purpose flour you can use wheat flour is desired
  • 6 dates pitted and chopped
  • 1/3 cup walnut hearts chopped
  • 1/2-3/4 teaspoon ground cardamom use if desired and season to taste
Course Breads, Side Dish
Prep Time 15 minutes
Cook Time 55 minutes
Servings
1 loaf
Ingredients
  • 1/3 cup Calivirgin Premium Extra Virgin Olive Oil
  • 1/2 cup honey
  • 2 eggs
  • 2 bananas over ripe and mashed
  • 2 tablespoons plain yogurt (plain greek or nonfat)
  • 1/4 cup low-fat milk almond or soy works also
  • 1 teaspoon baking soda
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 1/3 cup all-purpose flour you can use wheat flour is desired
  • 6 dates pitted and chopped
  • 1/3 cup walnut hearts chopped
  • 1/2-3/4 teaspoon ground cardamom use if desired and season to taste
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Instructions
  1. Preheat the oven to 325 degrees F. In a large mixing bowl, whisk the olive oil and honey. Now add the eggs and whisk again to combine.
  2. Now add the bananas yogurt, milk, baking soda, vanilla extract, cardamom, cinnamon, and nutmeg. Whisk again. Using a spatula, stir in the flour; then add the dates and walnuts and stir the batter again until everything is well combined.
  3. Lightly oil a non-stick a 5 3/4 x 3 loaf pan like this one. Pour the batter into the loaf pan and shake very gently so it evens out.
  4. Bake in the 325 degrees F heated-oven for 55 minutes. Test by inserting a tooth pick into the middle of the banana walnut bread, it should come out clean.
  5. Remove from the oven and let the bread cool for 10 minutes, then transfer to cool on a wire rack for another 20 minutes or so. Slice and enjoy!
Recipe Notes

Recipe by The Mediterranean Dish

Cheesy Garlic Asparagus

Cheesy Garlic Asparagus

We like this with Calivirgin Guilty Garlic Olive Oil

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Cheesy GarlicAsparagus
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Course Side Dish
Prep Time 5 minutes
Cook Time 15-20 minutes
Servings
4 servings
Ingredients
  • 1 bunch asparagus,
  • 1 cup mozzarella cheese shredded
  • 3 tablespoons Calivirgin Guilty Garlic olive oil
  • 1 tablespoon fresh minced garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
Course Side Dish
Prep Time 5 minutes
Cook Time 15-20 minutes
Servings
4 servings
Ingredients
  • 1 bunch asparagus,
  • 1 cup mozzarella cheese shredded
  • 3 tablespoons Calivirgin Guilty Garlic olive oil
  • 1 tablespoon fresh minced garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
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Instructions
  1. Preheat your oven to 425 degrees. Toss your asparagus in Calivirgin Guilty Garlic Olive Oil and then arrange the asparagus across a baking sheet.
  2. When the oven is ready, put the baking sheet in the oven and time for 10-15 minutes until the asparagus looks tender. While it is baking you can combine the cheese, garlic, salt, and pepper in a bowl and mix.
  3. Remove your asparagus from the oven and top with the cheese mixture. Then return it to the oven for 5 more minutes until the cheese melts. Serve and enjoy.
Recipe Notes

Image from saygraceblog

Spanish Omelette

Spanish Omelette

Make it with Calivirgin Premium Extra Virgin Olive Oil or your favorite flavored Calivirgin Olive Oil.


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Spanish Omelette

Make an omelette the Catalonian way, a classic dish made simple with only 5 ingredients. This omelette is great with our Calivirgin Olive Oil but you can also use your favorite Calivirgin flavored oil. We recommend substituting a portion of the olive oil with some Jalapeno Garlic or White Truffle.

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Prep Time 10 minutes
Cook Time 50 minutes

Servings
4 servings


Ingredients
  • 1 white onion chopped
  • 6 eggs
  • 10 tablespoons Calivirgin Premium Extra Virgin Olive Oil
  • 1 1/4 pounds white potato
  • 3 tablespoons flat leaf parsley chopped
  • 2 teaspoons Calivirgin Dipping Spices optional

Prep Time 10 minutes
Cook Time 50 minutes

Servings
4 servings


Ingredients
  • 1 white onion chopped
  • 6 eggs
  • 10 tablespoons Calivirgin Premium Extra Virgin Olive Oil
  • 1 1/4 pounds white potato
  • 3 tablespoons flat leaf parsley chopped
  • 2 teaspoons Calivirgin Dipping Spices optional

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Instructions
  1. Peel potatoes or leave the skins on, if you prefer. Cut them into thick slices. Chop 1 onion.

  2. Heat Calivirgin Premium Extra Virgin Olive Oil in a large frying pan, add the potatoes and onion and stew gently, partially covered, for 30 minutes, stirring occasionally until the potatoes are softened. Strain the potatoes and onion through a colander into a large bowl (set the strained oil aside).

  3. Beat 6 eggs separately, then stir into the potatoes with 3 tbsp chopped flat-leaf parsley and as much salt and pepper as you like (you can also substitute the salt and pepper for Calivirgin Dipping Spices). Heat half of the strained oil in a smaller pan.

  4. Tip everything into the pan and cook on a moderate heat, using a spatula to shape the omelette into a cushion.


Recipe Notes

Recipe by Mary Cadogan

Creamy Avocado Dressing

Creamy Avocado Dressing

We used our Calivirgin Premium Extra Virgin Olive Oil

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Creamy Avocado Dressing
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Prep Time 5 min
Servings
8
Ingredients
  • 1 1/2 avocados
  • 1/4 cup lime juice
  • 1/4 cup olive oil
  • 1/4 cup water
  • 1/2 teaspoon crushed garlic
  • 1/4 cup cilantro
  • 1/8 teaspoon cumin
  • 1/8 teaspoon pepper
  • 1/4 teaspoon salt
Prep Time 5 min
Servings
8
Ingredients
  • 1 1/2 avocados
  • 1/4 cup lime juice
  • 1/4 cup olive oil
  • 1/4 cup water
  • 1/2 teaspoon crushed garlic
  • 1/4 cup cilantro
  • 1/8 teaspoon cumin
  • 1/8 teaspoon pepper
  • 1/4 teaspoon salt
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Instructions
  1. Add all ingredients to a blender or food processor.
  2. Process until smooth.
  3. Refrigerate for up to a week.
  4. Use as a simple salad dressing or dip or even on top of fish, chicken, pork or beef. Its great on sandwiches too!
Recipe Notes

123 cals / 12.3g fat/ 4g carbs / 2.6g fiber / 0.8g protein = 1.4g net carbs

Kale and Brussels Sprout Salad

Kale and Brussels Sprout Salad

Make it with Calivirgin Premium Extra Virgin Olive Oil and Calivinegar Organic Champagne Vinegar


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Kale and Brussels Sprout Salad

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Prep Time 15 minutes

Servings
10 servings


Ingredients
Salad
  • 1 bunch kale
  • 1 pound bag of fresh brussels sprouts
  • 1/2 cup sliced almonds
  • 1/2 cup Pecorino Romano cheese finely grated

Dressing
  • 3/4 cup Calivirgin Premium Olive Oil
  • 1/4 cup Calivinegar Organic Champagne Vinegar
  • 2 tablespoons shallots finely chopped
  • 1/2 teaspoon Dijon Mustard
  • 1/4 teaspoon fresh ground black pepper
  • 1 clove garlic minced

Prep Time 15 minutes

Servings
10 servings


Ingredients
Salad
  • 1 bunch kale
  • 1 pound bag of fresh brussels sprouts
  • 1/2 cup sliced almonds
  • 1/2 cup Pecorino Romano cheese finely grated

Dressing
  • 3/4 cup Calivirgin Premium Olive Oil
  • 1/4 cup Calivinegar Organic Champagne Vinegar
  • 2 tablespoons shallots finely chopped
  • 1/2 teaspoon Dijon Mustard
  • 1/4 teaspoon fresh ground black pepper
  • 1 clove garlic minced

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Instructions
  1. Remove the rib from the kale, and thoroughly wash. Slice in bite size pieces. Place in a large bowl.
    Wash and remove any discolored leaves and stems from the brussels sprouts and slice. Place in the bowl
    with the kale. Add the almonds and Pecorino Romano cheese. Dress before serving.

  2. For the dressing; In a small bowl or a jar, place the Calivirgin Organic Champagne Vinegar, garlic, shallots, dijon
    mustard, black pepper and whisk of shake in the Calivirgin Olive Oil.


Recipe Notes

The Kale for this recipe has several names. It produces a delicious salad whichever the variety of Tuscan, Lacinato or Dinosaur you choose – all the same, just different names.

Recipe by Carole

Chicken Satay

Chicken Satay

We used Calivinegar Barrel Aged Balsamic Vinegar, Calivirgin Hot Virgin Jalapeno Olive Oil, Calivirgin Bountiful Basil Olive Oil, and Calivirgin Guilty Garlic Olive Oil

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Chicken Satay
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Prep Time 1 hour
Cook Time 10-12 minutes
Passive Time 2-3 hours
Servings
6-8 servings
Ingredients
Marinade
  • 2 pounds boneless skinless chicken thighs trimmed and cut lengthwise into 1 inch wide strips
  • 1/4 cup Calivinegar Barrel Aged Balsamic Vinegar
  • 1 tablespoon Calivirgin Bountiful Basil Olive Oil
  • 1 tablespoon Calivirgin Guilty Garlic olive oil
  • 6 cloves garlic finely grated
  • 2 tablespoons ground turmeric
  • 2 tablespoons ginger freshly grated
  • 4 teaspoon cumin
  • 1/2 teaspoon sesame oil
Sauce
  • 2 tablespoons Calivinegar Barrel Aged Balsamic Vinegar
  • 1 tablespoon Calivirgin Bountiful Basil Olive Oil
  • 1 tablespoon Calivirgin Guilty Garlic olive oil
  • 2 teaspoons Calivirgin Hot Virgin Jalapeno Olive Oil
  • 1/4 cup boiling water
  • 1 tablespoon creamy peanut butter
  • 1/4 cup red wine vinegar
  • 1/4 cup soy sauce
  • 1/2 teaspoon sesame oil
  • 2 teaspoon ginger finely grated
  • 1 clove garlic finely grated
  • 2 teaspoons chili garlic sauce
  • 1/2 teaspoon ground turmeric
  • 1/4 cup salted dry roasted peanuts finely chopped
Prep Time 1 hour
Cook Time 10-12 minutes
Passive Time 2-3 hours
Servings
6-8 servings
Ingredients
Marinade
  • 2 pounds boneless skinless chicken thighs trimmed and cut lengthwise into 1 inch wide strips
  • 1/4 cup Calivinegar Barrel Aged Balsamic Vinegar
  • 1 tablespoon Calivirgin Bountiful Basil Olive Oil
  • 1 tablespoon Calivirgin Guilty Garlic olive oil
  • 6 cloves garlic finely grated
  • 2 tablespoons ground turmeric
  • 2 tablespoons ginger freshly grated
  • 4 teaspoon cumin
  • 1/2 teaspoon sesame oil
Sauce
  • 2 tablespoons Calivinegar Barrel Aged Balsamic Vinegar
  • 1 tablespoon Calivirgin Bountiful Basil Olive Oil
  • 1 tablespoon Calivirgin Guilty Garlic olive oil
  • 2 teaspoons Calivirgin Hot Virgin Jalapeno Olive Oil
  • 1/4 cup boiling water
  • 1 tablespoon creamy peanut butter
  • 1/4 cup red wine vinegar
  • 1/4 cup soy sauce
  • 1/2 teaspoon sesame oil
  • 2 teaspoon ginger finely grated
  • 1 clove garlic finely grated
  • 2 teaspoons chili garlic sauce
  • 1/2 teaspoon ground turmeric
  • 1/4 cup salted dry roasted peanuts finely chopped
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Instructions
  1. Combine in a large bowl and whisk together Calivinegar Barrel Aged Balsamic Vinegar, grated ginger, grated garlic, sesame oil, Calivirgin Guilty Garlic Olive Oil, Calivirgin Bountiful Basil Olive Oil, turmeric and cumin in a bowl, when well combined, stir in the chicken. Marinade chicken for 2-3 hours.
  2. In a small bowl, whisk together the boiling water into the creamy peanut butter. Whisk in soy sauce, rice wine vinegar, and Calivinegar Barrel Aged Balsamic Vinegar.
  3. In a small sauce pan, heat over medium heat, sesame oil, Calivirgin Bountiful Basil Olive Oil, Calivirgin Guilty Garlic Olive Oil, Calivirgin Hot Virgin Jalapeno Olive Oil, ginger, and garlic. Stirring until fragrant and sizzling. Stir in chili garlic sauce and turmeric. Whisk together the peanut butter, soy sauce, and vinegar sauce mixture with the oil, garlic, and ginger mixture.
  4. Cool and refrigerate. Reserve ¼ cup of sauce for brushing during cooking. Prior to serving, remove the chilled sauce and stir in the peanuts.
  5. Drain the chicken, discard the marinade. Skewer the chicken on metal skewers. Place on a medium high and grill until well charred about 4 minutes. Flip skewers and brush with reserved sauce and grill until all chicken is opaque (about 5 to 7 minutes). Transfer to a platter and serve with the sauce.
Recipe Notes

Recipe by Carole

Crispy Corn Crab Cakes With Truffle Aioli

Crispy Corn Crab Cakes With Truffle Aioli

Make this recipe with Calivirgin Premium Extra Virgin Olive Oil and Calivirgin White Truffle Olive Oil

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Crispy Corn Crab Cakes With Truffle Aioli
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Prep Time 10 minutes
Cook Time 20 minutes
Servings
12-14 cakes
Ingredients
Crab Cakes
  • 8 oz container jumbo lump crab meat
  • 15 oz can whole kernel sweet corn
  • 2 large eggs beaten
  • 1/3 cup reduced-fat mayonnaise
  • 1 tablespoon Dijon Mustard
  • 2 tablespoons garlic crushed or minced
  • 1 cup panko crumbs
  • 1 cup extra-sharp cheddar cheese shredded
  • 2 scallions finely chopped
  • 1 teaspoon old bay seasoning
  • salt and pepper, to taste
  • Calivirgin Premium Olive Oil for frying
Aioli
  • 1/4 cup reduced-fat mayonnaise
  • 2 1/2 teaspoons Calivirgin White Truffle Oil
  • 1 1/2 teaspoons garlic crushed or minced
  • 1/2 lemon juiced
Prep Time 10 minutes
Cook Time 20 minutes
Servings
12-14 cakes
Ingredients
Crab Cakes
  • 8 oz container jumbo lump crab meat
  • 15 oz can whole kernel sweet corn
  • 2 large eggs beaten
  • 1/3 cup reduced-fat mayonnaise
  • 1 tablespoon Dijon Mustard
  • 2 tablespoons garlic crushed or minced
  • 1 cup panko crumbs
  • 1 cup extra-sharp cheddar cheese shredded
  • 2 scallions finely chopped
  • 1 teaspoon old bay seasoning
  • salt and pepper, to taste
  • Calivirgin Premium Olive Oil for frying
Aioli
  • 1/4 cup reduced-fat mayonnaise
  • 2 1/2 teaspoons Calivirgin White Truffle Oil
  • 1 1/2 teaspoons garlic crushed or minced
  • 1/2 lemon juiced
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Instructions
  1. Begin by preparing the aioli. In a small mixing bowl stir all aioli ingredients until well combined.
  2. In another, large mixing bowl, combine all crab cake ingredients except for the olive oil, stirring until well mixed. Next, using damp hands form the crab cake mixture into patties — about 2″ in diameter — then rest on a clean plate or cutting board.
  3. Pre-heat a cast iron skillet over a medium-high flame for 2 minutes, then swirl with olive oil to coat the bottom. Three patties at a time, fry the crab cakes for 3 – 4 minutes on either side until crisp and cooked through. Transfer to a wire rack to cool, then repeat until all cakes are cooked, adding more olive oil to the skillet for each new batch.
  4. Serve immediately, pairing with truffle aioli on the side for dipping! These can be frozen in a ziploc bag and reheated at 350F whenever you want them — They stay nice for over a month.
Recipe Notes

Recipe by Christine from WRY TOAST

Cauliflower Tabbouleh Salad

Cauliflower Tabbouleh Salad

We used Calivirgin Guilty Garlic Olive Oil, Calivirgin Bountiful Basil Olive Oil, and  Calivirgin Olive Oil Dipping Spices

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Cauliflower Tabbouleh Salad
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Prep Time 30 minutes
Passive Time 2 hours
Servings
2 quarts
Ingredients
Salad
  • 2 cups cauliflower riced - can be purchased or do yourself with a food processor
  • 2 cucumbers diced
  • 4 Roma tomatoes seeded and diced
  • 1/4 cup kalamata olives chopped
  • 1/2 cup celery chopped
  • 1 bell pepper orange or yellow, diced
  • 1 small zucchini diced
  • 1/4 cup pine nuts toasted
  • 1/4 cup fresh Italian flat leaf parsley chopped
  • 1/4 cup fresh mint leaves chopped
  • 1/4 cup chives finely sliced
  • 6 oz feta diced or crumbled
  • salt and pepper, to taste
Dressing
  • 1/4 cup Calivirgin Bountiful Basil Olive Oil
  • 1/4 cup Calivirgin Guilty Garlic olive oil
  • 1 teaspoon Calivirgin Dipping Spices hydrated
  • 1 tablespoon lemon juice
  • 1/4 cup Calivirgin Champagne Vinegar
Prep Time 30 minutes
Passive Time 2 hours
Servings
2 quarts
Ingredients
Salad
  • 2 cups cauliflower riced - can be purchased or do yourself with a food processor
  • 2 cucumbers diced
  • 4 Roma tomatoes seeded and diced
  • 1/4 cup kalamata olives chopped
  • 1/2 cup celery chopped
  • 1 bell pepper orange or yellow, diced
  • 1 small zucchini diced
  • 1/4 cup pine nuts toasted
  • 1/4 cup fresh Italian flat leaf parsley chopped
  • 1/4 cup fresh mint leaves chopped
  • 1/4 cup chives finely sliced
  • 6 oz feta diced or crumbled
  • salt and pepper, to taste
Dressing
  • 1/4 cup Calivirgin Bountiful Basil Olive Oil
  • 1/4 cup Calivirgin Guilty Garlic olive oil
  • 1 teaspoon Calivirgin Dipping Spices hydrated
  • 1 tablespoon lemon juice
  • 1/4 cup Calivirgin Champagne Vinegar
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Instructions
  1. Place all vegetables and herbs in a bowl and dress with the dressing. Chill for at least 2 hours before serving. Adjust seasoning with salt and pepper.
  2. ** Traditional recipe calls for 2 cups of Bulgur Wheat Pilaf, which may also be used in place of the cauliflower.
Recipe Notes

Recipe by Carole

Photo credit : Dr. Axe - Food is Medicine

Citrus Quinoa Chicken Salad

Citrus Quinoa Chicken Salad

We used Calivirgin Premium Extra Virgin Olive Oil and Calivirgin Lusty Lemon Olive Oil

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Citrus Quinoa Chicken Salad
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Prep Time 10 minutes
Cook Time 10 minutes
Servings
3 servings
Ingredients
Quinoa
  • 1 1/2 cups cooked quinoa
  • 2 tablespoons Calivirgin Premium Olive Oil
  • 1 pound thin cut boneless skinless chicken breasts diced into cubes
  • 2 cloves garlic minced
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 2 large oranges peeled and segmented
  • 1 ripe avocado peeled and cubed
Dressing
  • 1/4 cup fresh lime juice
  • 1/3 cup cilantro chopped
  • 1 tablespoon orange juice
  • 1 tablespoon Calivirgin Blood Orange Olive Oil
  • 1 tablespoon honey
Prep Time 10 minutes
Cook Time 10 minutes
Servings
3 servings
Ingredients
Quinoa
  • 1 1/2 cups cooked quinoa
  • 2 tablespoons Calivirgin Premium Olive Oil
  • 1 pound thin cut boneless skinless chicken breasts diced into cubes
  • 2 cloves garlic minced
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 2 large oranges peeled and segmented
  • 1 ripe avocado peeled and cubed
Dressing
  • 1/4 cup fresh lime juice
  • 1/3 cup cilantro chopped
  • 1 tablespoon orange juice
  • 1 tablespoon Calivirgin Blood Orange Olive Oil
  • 1 tablespoon honey
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Instructions
  1. Cook quinoa according to package directions or use my directions - my recipe will make 2-3 cups, more than what you will use. But leftovers are great! Transfer cooked quinoa to a large bowl and let cool.
  2. The chicken. Pour olive oil into a large skillet over medium heat. Add chicken and roasted garlic, stirring it all around to coat with oil. Sprinkle with smoked paprika and salt. Stir and cook until chicken is done, about 8 minutes. Add cooked chicken, oranges, and avocado to the quinoa. Stir to combine. Set aside.
  3. The dressing. Whisk all of the dressing ingredients together. Pour over salad and toss to coat everything evenly.
  4. Serve immediately. Leftovers keep well in the refrigerator for 4-5 days.
Recipe Notes

Recipe Courtesy of Sally @ Sally's Baking Addiction