Quinoa Salad with Chicken and Black Beans Quinoa Salad with Chicken and Black Beans

Author: Canadian Living

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.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: November 2007



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.)

Nutritional facts Per each of 6 servings: about

  • Sodium 236 mg
  • Protein 23 g
  • Calories 320.0
  • Total fat 8 g
  • Cholesterol 33 mg
  • Saturated fat 1 g
  • Total carbohydrate 41 g


  • Iron 35.0
  • Folate 54.0
  • Calcium 5.0
  • Vitamin A 9.0
  • Vitamin C 38.0
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Quinoa Salad with Chicken and Black Beans