Thursday, April 24, 2014

Mexican Quinoa Salad

Recipe adapted from:


2 cups grilled chicken breast
3 cups cooked quinoa (3/4 cup uncooked)
1/3 cup diced red onion
1 clove garlic, crushed
1/4 cup fresh lemon juice
1/4 cup finely chopped fresh cilantro
3/4 teaspoon Italian seasoning
1/2 teaspoon cumin
1/4 teaspoon garlic powder
1/2 teaspoon salt
1 1/2 cups (one 16 oz. can) black beans, rinsed and drained
1 1/2 cups (one 15 oz. can) corn, drained
3 tablespoons olive oil
1 medium fresh tomato, diced, or 10-15 cherry tomatoes quartered


Mix grilled chicken, cooked and cooled quinoa, diced onion, garlic, and lemon juice in a large mixing bowl. Chop cilantro, then stir into quinoa along with seasonings, black beans, and corn. Stir in oil, tomato, and pepper, immediately before serving.
Serve at room temperature or chilled.

Notes & Tips:

Mat and I have recently embarked on a clean eating lifestyle. This is going to become my staple recipe for quick lunches or dinners on busy nights. The quinoa can be cooked days in advance and so can the grilled chicken. I keep 5 or 6 grilled chicken breasts in the freezer for quick defrosting and adding into recipes. It would also taste great with avocado, black olives and jalapenos too! But it's absolutely delish the way it is!