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Quinoa Salad with Chicken and Black Beans


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  • 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



Step 1

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.


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