Citrus Marinated Chicken over Quinoa Salad with Berries & Oranges

Directions

1. Simmer the quinoa in the broth until tender, then cover and let it rest off heat for 5 minutes.
2. Wash and dry all produce, then cut and slice as described: mince garlic, trim celery and green onions, and separate parsley leaves.
3. In a medium bowl, zest the orange and juice the lime; add the garlic, soy sauce, olive oil, and the cumin, oregano, salt, and whisk to form the marinade.
4. Cut the chicken into thin cutlets and toss them in the marinade until evenly coated, then set aside.
5. In another bowl, whisk lemon juice with olive oil, honey, salt, and pepper to make the dressing.
6. Chop the celery and green onions; add to the dressing bowl. Slice the strawberries and halve the blueberries; add to the mixing container.
7. Remove the orange peel, halve the zested orange lengthwise, then slice into thin crescents and add to the salad.
8. Remove parsley leaves from the stems, mince the leaves, and fold into the salad.
9. Heat a skillet over medium-high heat, add oil, then cook the chicken in the marinade until golden and cooked through, about 3–4 minutes per side.
10. Spread the cooked quinoa on a baking sheet to cool for 5 minutes, then transfer to the salad bowl and toss with the fruit and vegetables.
11. Slice the chicken thinly and lay over the quinoa salad to serve.