Quinoa Salad With Chicken and Black Beans |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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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. 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.
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