Mexican Grilled Chicken Quinoa Salad

by Lynn Lilly, Sep 07 2015

My husband calls most of recipes "surprises" because I like to take ingredients that are left in the refrigerator or in the pantry and see what tasty concoction I can create. Some are amazing and others are a disaster. Last Thursday I was cooking for one and was looking for something quick, easy and healthy. I hit the jackpot with this "surprise".

  • 2 small organic chicken breasts
  • 1 cup of organic tricolored quinoa 
  • 8 ounce can of corn (you can also use fresh corn on the cob)
  • 3/4 cup of salsa
  • Handful of organic baby spinach
  1. Cut chicken breasts into chunks and grill on a grill pan or on a gas/charcoal grill until thoroughly cooked 
  2. Place 1 cup of quinoa and 2 cups of water in a 1 1/2 quart saucepan and bring to a boil. Reduce to a simmer, cover and cook until all water is absorbed (10 to 15 minutes). When done the grain will appear translucent and soft and the germ ring will be visible.
  3. Heat corn on the stove top for about 10 minutes on low heat
  4. Combine grilled chicken, corn, quinoa, baby spinach and salsa for a delicious and healthy salad
xoxo- LL

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