Orange Infused Quinoa Salad and Grilled Chicken

Oh My Goodness!

Satisfy your taste buds with the mother of all grains, Quinoa.  This grain originated with the Incas in the mountains of South America and remains the principal food source of the indigenous people of Bolivia, Chile and Peru.  Legend tells the story of the ritual performed by the Incan emperor, who would plant the sacred quinoa seeds each year.  

After the arrival of the Spanish in 1532 placed the grain into anonymity, it was reintroduced into the food chain in the 1970s. Today, we can enjoy this sacred grain with a mix of amazing flavors to satisfy our heart, mind and tummy.

The sweet and fresh essence of this dish fills your senses.  For you next meal, bring together Quinoa with the zesty orange flavor of Bair’s Orange infused Olive Oil and a host of fruits, vegetables and my own special blend of herbs and spices for the filet.

Eat well. Feel good. Enjoy!




To get started you’ll need the following ingredients:

For the chicken:

2 Chicken breast (skinless)

1/2 cup Bari’s Orange Infused Olive Oil

1tablespoon dry oregano

1 tablespoon dry parsley

1 tablespoon ground cumin

1 tablespoon smoke paprika

1 teaspoon garlic salt

Salt and pepper



For the salad:

1 cup mixed white and red quinoa, millet and buckwheat.

1/2 cup crumbled feta cheese

1/2 cup mix dry cranberries and pecans

Half of red onion

1/2 cup cilantro

1 cup red and yellow cherry tomatoes (mixed)

1 avocado

1 cup asparagus

1 mango

1 bag fresh Baby spinach

1 tablespoon dry oregano

1 tablespoon dry parsley

1/2 cup Bari's Orange Infused Olive Oil

1/4 cup red wine vinegar

2 tablespoon of Lemon juice

Salt and pepper



 Instructions: Prepare Chicken + Salad

Step 1: Prepare Chicken

·         To prepare the chicken mix all dry ingredients in a bowl and add the Olive Oil,

·         Place Chicken breast in a zip lock bag, add all the ingredients to the chicken and mix well.

·         Refrigerate for two hours to marinate all the flavors.

Step 2: Prepare Salad

·         Cook the quinoa mix according to the package instructions and set aside.

·         Cut the tomatoes in half, thin slice half on red onion, chop cilantro, peel mango and cut into small cubes (use only half mango for the recipe – enjoy the other half while you cook 😉)

·         Cut into cubes 1 avocado, set aside.

·         Mix in a bowl oregano, parsley, wine vinegar, olive oil, lemon juice, salt and pepper, set a side.

Step 2:

·         Cut asparagus into 2 inch pieces, place in a bowl and drizzle some of the Olive Oil, salt and pepper.

·         Arrange the asparagus in aluminum foil making sure is completely cover.

·         Grill for about 5 minutes or until they are "al dente" remove and set aside.

Step 3

·         In a Large bowl mix the quinoa grains with all the other salad ingredients including the asparagus except the spinach and avocado and drizzle with the prepared dressing.

·         Refrigerate until is time to serve.


Step 4: Cook Chicken

·         Take chicken out of plastic bag and grill until is cooked.


Step 5: Plate Dish

·         In a large serving plate arrange first the baby spinach, then add the quinoa salad, avocado cubes.

·         Place grill chicken on top and drizzle with more of the dressing on top if needed.


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