Quinoa Salad With Chicken and Black Beans

Ingredients

  • 2 tablespoons
  • ½
  • 2 cups
  • 2 tablespoons
  • 1
  • 1 teaspoon
  • 1 cup
  • + 65 more ingredients
    • 1 cup
    • 2 cups
    • 2 cups
    • 375 g
    • 375 g
    • 1 teaspoon
    • ½ teaspoon
    • 1 teaspoon
    • ½ teaspoon
    • 1 cup
    • ½ teaspoon
    • 1 teaspoon
    • ½ teaspoon
    • 2 cups
    • 1 teaspoon
    • 1 pinch
    • 1 pinch
    • 3
    • 3
    • 2
    • 2
    • ½
    • garlic clove, minced
    • garlic clove, minced
    • paprika
    • paprika
    • quinoa
    • quinoa
    • water
    • cayenne pepper
    • cayenne pepper
    • green onions, sliced
    • green onions, sliced
    • plum tomatoes, diced
    • plum tomatoes, diced
    • sweet red pepper, diced
    • canned black beans, drained and rinsed
    • extra virgin olive oil, divided
    • extra virgin olive oil, divided
    • 1
    • water
    • boneless skinless chicken breasts, diced
    • boneless skinless chicken breasts, diced
    • ground cumin
    • ground cumin
    • ground coriander
    • 1 teaspoon
    • ground coriander
    • pepper
    • pepper
    • sweet red pepper, diced
    • canned black beans, drained and rinsed
    • corn kernel
    • 1 cup
    • corn kernel
    • ¼ cup
    • fresh cilantro, chopped
    • ¼ cup
    • fresh cilantro, chopped
    • 2 tablespoons
    • lime juice
    • 2 tablespoons
    • lime juice
    • salt
    • salt

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, ...

View full recipe at SpringPad

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