Ingredients for Quinoa Salad With Chicken And Black Beans
- Extra Virgin Olive Oil
- Garlic Clove
- 1 teaspoon paprika
- 1 cup quinoa
- 2 cups water
- Boneless Skinless Chicken Breasts
- Ground Cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Cayenne Pepper
- 1/2 cup chopped green onions
- Plum Tomatoes
- Sweet Red Pepper
- Canned Black Beans
- Corn Kernel
- Fresh Cilantro
- Juice of 1 lime
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How to Make Quinoa Salad With Chicken And Black Beans
- Heat 1 tablespoon olive oil in a medium saucepan over medium heat.
- Add 2 cloves minced garlic and 1 teaspoon paprika. Cook, stirring constantly, until fragrant (about 30 seconds).
- Stir in 1 cup quinoa and 2 cups water.
- Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed and quinoa is tender.
- Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add 1 lb boneless, skinless chicken breast, cut into 1-inch cubes. Cook with 1 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and a pinch of cayenne pepper until browned (about 5 minutes).
- Add 1/2 cup chopped green onions, 1 cup chopped tomatoes, 1/2 cup chopped red bell pepper, 1 (15-ounce) can black beans (rinsed and drained), and 1 cup frozen corn.
- Cook over medium heat, stirring occasionally, until the red pepper is tender-crisp and the chicken is cooked through (about 5 minutes).
- Transfer the chicken and vegetable mixture to a large bowl.
- Add the cooked quinoa, 1/4 cup chopped cilantro, and the juice of 1 lime.
- Toss gently to combine. Serve warm or cold.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
5g
Fat
6g
Carbs
15g
