Quinoa Salad with Chicken and Black Beans

By The Canadian Living Test Kitchen

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Quinoa Salad with Chicken and Black Beans

This recipe makes 6 servings

Nutritional Info
Per each of 6 servings: about	-
cal	320320 cal
pro	23 g23g pro
total fat	8 g8g total fat
sat. fat	1 g1g sat. fat
carb	41 g41g carb
fibre	7 g7g fibre
chol	33 mg33mg chol
sodium	236 mg236mg sodium
% RDI:	-
calcium	55 calcium
iron	3535 iron
vit A	99 vit A
vit C	3838 vit C
folate	5454 folate

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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 extra-virgin olive oil 2 2tbsp tbspextra-virgin olive oil
1 clove garlic , minced1 1clove garliccloves of garlic, minced
1 tsp paprika 1 1tsp tsppaprika
1 cup quinoa 1 1cup cupquinoa
2 2boneless skinless chicken breastboneless skinless chicken breasts, diced (about 12 oz/375 g)
1 tsp ground cumin 1 1tsp tspground cumin
1 tsp ground coriander 1 1tsp tspground coriander
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper
1 pinch cayenne pepper 1 1pinch pinchcayenne pepper
3 green onions , sliced3 3green oniongreen onions, sliced
2 plum tomatoes , diced2 2plum tomatoplum tomatoes, diced
1/2 sweet red pepper , diced1/2 1/2sweet red peppersweet red peppers, diced
2 2cups cupscooked or canned black beans, drained and rinsed
1 cup corn kernels 1 1cup cupcorn kernels
1/4 cup chopped fresh coriander 1/4 1/4cup cupchopped fresh coriander
2 tbsp lime juice 2 2tbsp tbsplime 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; 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.

Source : Canadian Living Magazine: November 2007