Salad Recipe: Quinoa Salad

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Free Meal Plan: Quinoa SaladHave you tried quinoa before? Closely related to beets and spinach, it’s considered a pseudo cereal because it’s not a member of the grass family. The seeds are cooked much like cous cous, and delicious in side dishes and salads. We love quinoa because it’s pretty tasty in this recipe tossed with black beans, corn, and spiced up chicken.The salad keeps well and makes a great lunch paired up with some taco chips and fresh salsa.

Photo copyright Karen Humphrey, used with permission

Quinoa Salad
Adapted from Canadian Living

1 clove garlic
1 tsp paprika
1 cup quinoa
2 boneless skinless chic breasts, cut into bite sized pieces
1 tsp cumin
1 tsp coriander
½ tsp salt
½ tsp pepper
pinch cayenne pepper
3 green onions, sliced
2 plum tomatoes, seeded and diced
½ sweet red pepper, diced
1 (19oz) can cooked black beans, rinsed
1 cup corn kernels
¼ cup chopped fresh coriander
2 tbsp lime juice

Using a saucepan over medium heat, add a little oil and then the garlic and paprika, stirring and cooking for about 30 seconds or until it’s translucent and fragrant. Add the quinoa and 2 cups of water. Bring to a boil, then cover, and turn the heat to low to allow it to simmer for 15 minutes until all the water is absorbed.

While the quinoa is simmering away, heat a little oil in a frypan and saute up the chicken. Sprinkle with the cumin, coriander, salt, pepper, and cayenne and continue to cook until browned and cooked through. Add the green onion, tomato, red pepper, black beans, and corn, continuing to stir fry until the red pepper is tender crisp. Transfer to a large bowl and toss with the cooked quinoa, fresh coriander, and lime juice. Toss well. You can chill this in an airtight container in the fridge for up to 24 hours. Taste and correct for seasonings.

Makes 6 servings.

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