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Southwest Quinoa Chicken Salad with Zesty Lime Dressing

Southwest Quinoa Chicken Salad with Zesty Lime Dressing

  • Total Time: 35 minutes
  • Diet: Gluten-Free

Ingredients

Scale
  • 1 cup uncooked quinoa (rinsed)
  • 2 cups water or low-sodium chicken broth
  • 2 boneless, skinless chicken breasts
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn, thawed (or fresh grilled corn)
  • 1 large red bell pepper, diced
  • 1/2 red onion, finely chopped
  • 1/2 cup fresh cilantro, chopped
  • 1 avocado, diced (optional garnish)
  • For the Zesty Lime Dressing:
  • 1/4 cup extra virgin olive oil
  • 1/4 cup fresh lime juice (about 2 limes)
  • 1 tablespoon honey or agave nectar
  • 1 clove garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • Salt and black pepper to taste

Instructions

  1. Step 1: Preparation
    Start by rinsing your quinoa thoroughly in a fine-mesh strainer to remove the saponin, which can cause a bitter taste. While the quinoa drains, prepare your vegetables by dicing the red bell pepper, chopping the red onion, and mincing the cilantro. In a small glass jar or bowl, whisk together the olive oil, lime juice, honey, minced garlic, cumin, and chili powder. Set the dressing aside so the flavors can meld together while you cook.
  2. Step 2: Cooking
    Place the rinsed quinoa and water (or broth) in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the liquid is fully absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork. While the quinoa cooks, season the chicken breasts with salt and pepper. Grill or pan-sear the chicken over medium-high heat for about 6 to 7 minutes per side until the internal temperature reaches 165°F (74°C). Let the chicken rest for 5 minutes, then cut it into bite-sized cubes.
  3. Step 3: Plating
    In a large mixing bowl, combine the cooked quinoa, cubed chicken, black beans, corn, diced bell pepper, and red onion. Pour the zesty lime dressing over the salad and toss well to ensure every ingredient is evenly coated. Fold in the fresh cilantro gently. You can serve this salad immediately while the quinoa and chicken are still warm, or refrigerate it for an hour to serve it as a cold refreshing dish. Top with fresh avocado slices just before serving to prevent browning.
  • Cook Time: 35 minutes

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Find it online: https://www.ninjamachinerecipes.com/southwest-quinoa-chicken-salad-with-zesty-lime-dressing/

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