Mexican Quinoa & Chicken Salad

Marcy Inspired

This Mexican Quinoa and Chicken Salad with a Homemade Chile Lime Dressing is fresh, delicious, and satisfying. It's the perfect recipe for when you're trying to eat a little healthier because it fills you up without leaving you with that heavy feeling. It's also great for those of you who like to meal prep, because it keeps well in the refrigerator. Be sure to read on for the recipe, and keep in mind that the Chile Lime Dressing goes great on ANY salad.

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Course Salad

Cuisine Mexican, New Mexican

Ingredients

For Quinoa:

1 cup Any Quinoa Variety (I prefer tri-color)
2 cups Chicken Broth, Vegetable Broth, or Water
Salt To taste
1 tbsp. (approx.) Olive Oil

For Salad:

Chicken Seasoned & cooked to your liking
1 can Black Beans Rinsed and drained
Leafy Green Of your choice, chopped (romaine lettuce, spinach, kale, etc.)
Tomatoes Chopped
Red Onion Sliced thin
Avocado Chopped

For Chile Lime Dressing:

2 tbsp. Olive Oil
2 tbsp. Fresh Lime Juice
2 tbsp. Mayonaise
2 cloves Garlic
¾ tsp. Chile Powder
¾ tsp. Kosher Salt
½ tsp. Ground Black Pepper

Instructions

For Quinoa:

Place quinoa in a fine mesh strainer, and rinse with water to remove any bitter taste.
Drain as much of the water as possible.
Heat skillet over medium high heat with just enough olive oil to coat the bottom of the skillet.
Add quinoa and roast while stirring a couple of minutes.
Add liquid and stir.
When it comes to a boil, reduce heat to low simmer, cover with lid and let cook without stirring for 25 minutes.
Remove from stove and leave covered an additional 5 minutes.
Fluff with fork and it's ready to eat.
Enjoy it hot or cold.