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

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

Cook the chicken

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

Make the garlic dressing

• Whisk the sour cream with the minced garlic, chopped cilantro, salt, pepper and smoked paprika.
• Add a splash of water if needed to loosen the dressing.

Prepare the avocado salad

• In a large bowl, combine the chopped romaine, sliced red onion, diced avocado and halved cherry tomatoes.
• Drizzle with olive oil and lime juice, add the remaining cilantro and toss gently.

Assemble and serve

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