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Salads | |
| �2 tbsp (30 mL) extra-virgin olive oil �1 clove garlic, minced �1 tsp (5 mL) paprika �1 cup (250 mL) quinoa �2 boneless skinless chicken breasts, diced (about 12 oz/375 g) �1 tsp (5 mL) ground cumin �1 tsp (5 mL) ground coriander �1/2 tsp (2 mL) salt �1/2 tsp (2 mL) pepper �1 pinch cayenne pepper �3 green onions, sliced �2 plum tomatoes, diced �1/2 sweet red pepper, diced �2 cups (500 mL) cooked or canned black beans, drained and rinsed �1 cup (250 mL) corn kernels �1/4 cup (60 mL) chopped fresh coriander �2 tbsp (30 mL) lime juice | |
| 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; saute chicken, 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.) Variation: Red Quinoa Salad with Chicken and Black Beans: Replace quinoa with red quinoa. Increase cooking time to 20 to 25 minutes. | |
Excellent | |
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