Quinoa Salad with Chicken, Avocado, and Oranges

Light, fluffy quinoa is prepared almost instantly and is incredibly versatile - it can be added to almost any type of salad. Millet will do, too.
Prepare the quinoa according to the package directions and whisk with a fork. Transfer to a large bowl and let cool.Preheat the grill on a wire rack 4-6 inches away from the heat. In a large bowl, combine the ground chili pepper, 2 tsp garlic, lime zest, 2 tsp oil, and 1/2 tsp salt and pepper each. Add the chicken and stir to coat. Place the chicken on a baking sheet and bake, turning once, until browned and tender, about 12 minutes in total. Allow to cool slightly, then slice and add to the remaining quinoa.Add the remaining ingredients to the quinoa and chicken; stir to coat.Note: A nutritional analysis is provided for each serving.