You can’t go wrong with tomato salsa, but to really get guests gathering around a chip bowl, set out a southwestern-seasoned black bean and corn combo. All that flavor, with a little more texture and a ton more protein, inspired this healthy salad. Tricolor quinoa—a festive mixture of red, black and white versions of this favorite ancient grain—adds hearty chewiness, while baked chicken chunks give this meal a filling feel.
Southwestern-Style Tricolor Quinoa Salad
Serves 4-6
Ingredients
1 cup tricolor quinoa
1-3/4 cups water
1 (15.25-oz.) can southwestern-style corn
1 cup black beans
½ cup Cotija cheese, crumbled
1/8 cup (packed) cilantro, chopped
2 Tbsp. hot chili sauce
2 bonesless/skinless chicken breasts
Salt-free seasoning
Optional: jalapeno pepper (chopped), Sriracha salt
Directions
- Preheat oven to 350 degrees F.
- Arrange chicken breasts on baking sheet; sprinkle with salt-free seasoning and, if desired, Sriracha salt.
- Bake chicken for approximately 25 minutes, then chop into bite-sized pieces.
- In saucepan, combine water, quinoa and hot chili sauce. Bring to a boil, cover and reduce heat to low. Simmer quinoa until water is absorbed, then fluff lightly.
- In large bowl, combine cooked quinoa, chicken and remaining ingredients. Top with additional hot chili sauce if desired. Serve warm or chilled.