Bonus recipe for your Sunday evening dinner

If you are puzzling over what to make for Sunday evening dinner this weekend, look no further! This salad uses quinoa as its base, and the final texture and taste is incredible. Pair it with a fresh vegetable salad and some herbal tea for an amazingly healthy and totally yummy meal.

Quinoa Salad with Chicken and Black Beans:
• 2 tbsp. extra-virgin olive oil
• 1 clove garlic, minced
• 1 tsp. paprika
• 1 cup quinoa (you can replace quinoa with red quinoa. Increase cooking time to 20 to 25 minutes)
• 2 boneless skinless chicken breasts, diced (about 12 oz/375 g)
• 1 tsp. ground cumin
• 1 tsp. ground coriander
• ½ tsp. salt
• ½ tsp. pepper
• 1 pinch cayenne pepper
• 3 green onions, sliced
• 2 plum tomatoes, diced
• ½ sweet red pepper, diced
• 2 cups cooked or canned black beans, drained and rinsed
• 1 cup corn kernels
• ¼ cup chopped fresh coriander
• 2 tbsp. lime juice

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

2) 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

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

4) 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)

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