Protein Packed Southwest Chicken Quinoa Salad
Save time by prepping most of the ingredients while the chicken and quinoa are cooking.
1 cup uncooked quinoa, well rinsed
2 pounds chicken breast
1/2 teaspoon salt
2 cups water
1/3 cup diced red onion
1 teaspoon Chipotle chili power
2 Tbsp lime juice
1 15-ounce can black beans, drained and rinsed
1 cup frozen corn, defrosted, OR 1 cup of fresh corn, parboiled, drained and cooled (approximately the amount of kernels from one ear of corn)
2-3 cups cherry tomatoes, cut in half
1 jalapeño, seeded and finely chopped
1/4 cup chopped cilantro, including tender stems, packed
2 Tbsp olive oil
1. Put the rinsed quinoa, salt and water into a pot and bring it to a boil. Cover and simmer gently until the quinoa absorbs all the water, about 10-15 minutes. Remove from heat and let sit for 5 minutes. Place into a large bowl and fluff up with a fork to help it cool more quickly. While quinoa is cooking, cube chicken breast and sauté over medium heat until throughly cooked. Sprinkle chicken with salt and chipotle chili powder while cooking.
2. While the quinoa and chicken are cooking, prepare the rest of the salad. Soak the red onions in the lime juice and set aside. Soaking the onions in lime juice (or lemon juice or water) helps take the edge off of them. Mix the prepped black beans, corn kernels, tomatoes, jalapenos, cilantro, and oil into a large bowl.
3. When the quinoa has cooled, mix it into the bean mixture. Add the red onion and the lime juice and add salt, more oil or lime juice to taste. Serve chilled. Enjoy!
Calories - 429
Protein - 39g
Fiber - 10.2g
Carbs - 48g (eliminate quinoa to drop the carb count if needed)