Citrus & Avocado Chop Recipe

Rinse quinoa under cold water. In a small pot, combine quinoa with 1.5 cups water and a pinch of salt. Bring to a boil, reduce heat, cover, and simmer 12-15 minutes until quinoa is fluffy. Remove from heat and let sit 5 minutes, then fluff and cool.

Pat chicken breasts dry. Rub both sides with asado spice rub (2 tablespoons total). If desired, let rest 10-15 minutes to absorb flavors.

Cook chicken: heat a tablespoon of oil in a skillet over medium-high heat. Add chicken and cook about 6-7 minutes per side, or until internal temperature reaches 165°F (74°C). Remove from heat and let rest 5 minutes, then slice.

In a blender or food processor, combine cilantro, pepitas, lime juice, garlic, and salt. Pulse while slowly streaming in olive oil to emulsify. Add water 1 tablespoon at a time to reach a pourable consistency. Taste and adjust salt.

Wash and dry romaine and red leaf lettuce; tear into bite-sized pieces and set in a large serving bowl.

Segment oranges by removing peel and pith, then cut between membranes to release segments.

Halve cherry tomatoes. Drain and rinse black beans.

Slice avocado just before serving and drizzle lightly with lime juice to prevent browning.

Thinly slice pickled red onions.

In a dry skillet over medium heat, toast pumpkin seeds until fragrant, about 2-3 minutes; set aside.

In the large serving bowl with the greens, drizzle in the cilantro-pumpkin seed dressing and toss to coat.

Add cooked quinoa and rinsed black beans; toss to combine.

Fold in orange segments and tomato halves.

Top with sliced chicken, avocado, toasted pumpkin seeds, and Cotija cheese.