Quinoa Salad With Chicken and Black Beans

Ingredients

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

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, ...

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