Best Recipes Ever - Quinoa Salad with Chicken and Black Beans

Quinoa is an ancient grain native to South America. Its nutty taste and chewy texture make it a great alternative to other grains in salads and soups or as a side dish. Here it pairs perfectly with other South American produce, such as corn and black beans.

Ingredients:

2 tbsp (30 mL) extra-virgin olive oil
1 clove garlic, minced
1 tsp (5 mL) paprika
1 cup (250 mL) quinoa
2 boneless skinless chicken breasts, diced (about 12 oz/375 g)
1 tsp (5 mL) ground cumin
1 tsp (5 mL) ground coriander
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper
1 pinch cayenne pepper
3 green onions, sliced
2 plum tomatoes, diced
1/2 sweet red pepper, diced
2 cups (500 mL) cooked or canned black beans, drained and rinsed
1 cup (250 mL) corn kernels
1/4 cup (60 mL) chopped fresh coriander
2 tbsp (30 mL) lime juice

Preparation:

In saucepan, heat half of the oil over medium heat; cook garlic and paprika, stirring, until fragrant, about 30 seconds.

Stir in quinoa. Add 2 cups (500 mL) water; bring to boil. Reduce heat, cover and simmer until no liquid remains and quinoa is tender, about 15 minutes.

Meanwhile, in large skillet, heat remaining oil over medium-high heat; saute chicken, cumin, ground coriander, salt, pepper and cayenne until browned, about 5 minutes.

Add green onions, tomatoes, red pepper, black beans and corn; cook over medium heat, stirring, until red pepper is tender-crisp and chicken is no longer pink inside, about 5 minutes. Transfer to large bowl. Add quinoa, coriander and lime juice; toss to combine. (Make-ahead: Let cool; refrigerate in airtight container for up to 24 hours.)

Variation:
Red Quinoa Salad with Chicken and Black Beans: Replace quinoa with red quinoa. Increase cooking time to 20 to 25 minutes.

Servings: 6

Tags: black beans, cayenne, chicken, coriander, corn, cumin, extra-virgin olive oil, garlic, green onions, hearty salads, limes, paprika, quinoa, sweet red pepper, tomatoes