Wednesday, January 4, 2012
Quinoa Chicken Salad
Makes about 5 cups.
Here's a healthy way to start your new year. I love eating this salad, and I always make a big batch of it so I can eat it for a couple lunches in a row. I just don't get tired of it!
You could also omit the chicken and serve this salad as a side dish.
Inspired by: Oh She Glows
For the salad:
2 boneless, skinless chicken breasts
1 c. uncooked quinoa
1/2 c. corn (fresh, if possible!)
1 can black beans
1 tomato, chopped
1 green bell pepper, chopped
1/4-1/2 red onion, chopped (depending on your preference)
For the dressing:
4-5 tbsp of fresh lime juice (Juice from 2 small limes)
1/2 tsp kosher salt, or to taste
1/2 tsp Freshly ground black pepper
1 garlic clove, minced
1/4 cup fresh Cilantro, finely chopped
1/4 cup extra virgin olive oil
1/2 tsp ground cumin, or more to taste
Cook chicken breasts until no longer pink in the middle; chop into bite-size pieces. Meanwhile, cook quinoa according to package directions.
While quinoa is cooking, prepare the chopped vegetables and whisk together the dressing.
Allow quinoa to cool after cooking for about 5 minutes. Fluff with a fork. Add the chicken, beans and vegetables; toss well.
Drizzle dressing over salad and toss well with salt and pepper to taste. Bring salad to room temperature before serving. Keep fresh in a sealed container for 1-2 days.