Quinoa Salad with Chicken and Black Beans
- 2 tbsp olive oil
- 1 clove garlic, minced
- 1 tsp paprika
- 1 cup quinoa- rinsed well
- 2 boneless chicken breasts, cubed
- 1 tsp cumin
- 1 tsp ground coriander
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 pinch cayenne pepper
- 3 green onions, sliced
- 2 small tomatoes, peeled and diced
- 1/2 red pepper, diced
- 2 cups canned black beans, drained and rinsed
- 1 cup corn kernels
- 1/4 cup fresh coriander
- 2 tbsp lime juice
Add garlic and paprika to a medium sauce pan with 1 tbsp of oil, stir on medium heat for 1 minute.
Stir in quinoa, add 2 cups water and bring to a boil.
Reduce heat and simmer about 15 miutes.
In a large frying pan, heat 1 tbsp oil on medium heat.
Saute chicken, cumin, coriander, salt, pepper and cayenne pepper until browned, about 5 minutes.
Add green onions, tomatoes, red pepper, black beans and corn.
cook over medium heat until red pepper is tender crisp and chicken is not longer pink inside, about 5 minutes.
Add quinoa, fresh coriander and lime juice to the frying pan, stir and serve.