Quinoa Salad With Chicken and Black Beans

Quinoa is native to South America; in this recipe it is paired with other native produce - corn and black beans. Recipe is from Canadian Living.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 2  tablespoons extra virgin olive oil, divided
• 1  garlic clove, minced
• 1  teaspoon paprika
• 1  cup quinoa
• 2  cups water
• 375  g boneless skinless chicken breasts, diced
• 1  teaspoon ground cumin
• 1  teaspoon ground coriander
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 1  pinch cayenne pepper
• 3  green onions, sliced
• 2  plum tomatoes, diced
• 1⁄2  sweet red pepper, diced
• 2  cups canned black beans, drained and rinsed
• 1  cup corn kernel
• 1⁄4 cup fresh cilantro, chopped
• 2  tablespoons lime juice

Directions

1. In saucepan, heat half of the oil over medium heat; cook garlic and paprika, stirring, until fragrant, about 30 seconds.
2. 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.
3. 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.
4. 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.
5. Transfer to large bowl. Add quinoa, cilantro and lime juice; toss to combine.