If you like taco salads, and taco seasoning in general, I think you are really going to like this super easy chicken, quinoa, taco salad recipe. I made it for lunch today and if I play my cards right and hide it in the crisper drawer, it should last me about 2 -3 days.
Yes. I am totally addicted to quinoa crack.
Ingredients
2 cups quinoa
3 1/2 cups water
1 15 oz can corn kernels
1 15 oz can S&W mild jalapeno black beans with lime juice
1 packet of taco seasoning {I used Mc Cormick}
1 red onion, chopped
1/4 cup cilantro, chopped
3 tablespoons olive oil
2 tablespoons lime juice
salt and pepper to taste
2 grilled chicken breasts, sliced {I seasoned mine with Lawery’s Santa Fe marinade}
Directions
Place the quinoa, water and contents of the taco seasoning packet in a rice cooker and cook as you would regular rice. When the quinoa is finished cooking, place it in a large bowl and add the beans, corn, onions, and cilantro, toss and set aside.
In a small bowl blend the lime juice, olive oil and salt and pepper together. Pour the mixture over the quinoa salad and mix well. Place sliced chicken over the top and serve.
Looking for more quinoa recipes? Cooking With Quinoa: the Supergrain By Rena Patten has excellent reviews on Amazon and is currently prices at $12.35.
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