Quinoa Salad With Chicken and Black Beans
photo by daischop
- Ready In:
- 35mins
- Ingredients:
- 18
- Serves:
-
6
ingredients
- 29.58 ml extra virgin olive oil, divided
- 1 garlic clove, minced
- 4.92 ml paprika
- 236.59 ml quinoa
- 473.18 ml water
- 375 g boneless skinless chicken breasts, diced
- 4.92 ml ground cumin
- 4.92 ml ground coriander
- 2.46 ml salt
- 2.46 ml pepper
- 0.25 ml cayenne pepper
- 3 green onions, sliced
- 2 plum tomatoes, diced
- 1 sweet red pepper, diced
- 473.18 ml canned black beans, drained and rinsed
- 236.59 ml corn kernel
- 59.14 ml fresh cilantro, chopped
- 29.58 ml lime juice
directions
- In saucepan, heat half of the oil over medium heat; cook garlic and paprika, stirring, until fragrant, about 30 seconds.
- Stir in quinoa and add water; bring to boil. Reduce heat, cover and simmer until no liquid remains and quinoa is tender, about 15 minutes.
- Meanwhile, in large skillet, heat remaining oil over medium-high heat; saute chicken, cumin, ground coriander, salt, pepper and cayenne until browned, about 5 minutes.
- Add green onions, tomatoes, red pepper, black beans and corn; cook over medium heat, stirring, until red pepper is tender-crisp and chicken is no longer pink inside, about 5 minutes.
- Transfer to large bowl. Add quinoa, cilantro and lime juice; toss to combine.
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RECIPE SUBMITTED BY
Deantini
Canada