Tested till perfect Quinoa Salad with Chicken and Black Beans

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: November 2007

Recipe3 out of 5 based on 17 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4 to 6


  • 2 tbsp 2tbspextra-virgin olive oil
  • 1 1clove garliccloves of garlic, minced
  • 1 tsp 1tsppaprika
  • 1 cup 1cupquinoa
  • 2 2boneless skinless chicken breastboneless skinless chicken breasts, diced (about 12 oz/375 g)
  • 1 tsp 1tspground cumin
  • 1 tsp 1tspground coriander
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tsppepper
  • 1 pinch 1pinchcayenne pepper
  • 3 3green oniongreen onions, sliced
  • 2 2plum tomatoplum tomatoes, diced
  • 1/2 1/2sweet red peppersweet red peppers, diced
  • 2 cups 2cupscooked or canned black beans, drained and rinsed
  • 1 cup 1cupcorn kernels
  • 1/4 cup 1/4cupchopped fresh coriander
  • 2 tbsp 2tbsplime juice
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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; saut?hicken, 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.)

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

Nutritional Information Per each of 6 servings: about

cal 320 pro 23g total fat 8g sat. fat 1g
carb 41g fibre 7g chol 33mg sodium 236mg

% RDI:

calcium 5 iron 35 vit A 9 vit C 38
folate 54
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