Cook the quinoa

• Rinse the quinoa and place it in a saucepan with water.
• Bring to a boil, then cover and simmer until the water is absorbed and the quinoa is fluffy.
• Fluff with a fork and let cool.

Season the chicken

• Mix the smoked paprika, oregano, garlic powder, onion powder, cayenne, salt and black pepper in a bowl.
• Coat the chicken breasts with olive oil, then rub the spice mix all over.

Cook the chicken

• Heat a frying pan over medium-high heat.
• Cook the chicken until golden and cooked through, turning once.
• Rest for a few minutes, then slice.

Make the garlic dressing

• Combine the sour cream, garlic, cilantro, salt, pepper and smoked paprika.
• Whisk until smooth and creamy.

Prepare the avocado salad

• Toss the romaine, red onion, avocados and cherry tomatoes in a large bowl.
• Drizzle with olive oil and lime juice and scatter over the cilantro.
• Gently mix to combine.

Assemble and serve

• Add the quinoa and sliced Cajun chicken to the salad.
• Drizzle with the creamy garlic dressing and serve.