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To make a tasty Southwest Chicken Quinoa Salad, gather these key ingredients: - 1 cup quinoa, rinsed - 2 cups water or chicken broth - 1 lb boneless, skinless chicken breast - 1 tablespoon olive oil - 1 teaspoon chili powder - 1 teaspoon cumin - Salt and pepper to taste - 1 cup black beans, rinsed and drained - 1 cup corn (fresh, frozen, or canned) - 1 red bell pepper, diced - 1 avocado, diced - 1/4 cup fresh cilantro, chopped - Juice of 2 limes - 1/2 teaspoon garlic powder These ingredients create a balance of flavors. The quinoa adds health and texture. The chicken gives protein, while the beans and corn add fiber. The lime juice brightens up the dish, making it refreshing. Feel free to customize your salad with optional toppings and dressings. Here are some ideas: - Crumbled feta cheese for a salty bite - Sliced jalapeños for heat - Sour cream or Greek yogurt for creaminess - Avocado dressing for extra flavor - Tortilla strips for crunch These toppings can enhance the dish. Choose what you like best to fit your taste. The Southwest Chicken Quinoa Salad is healthy and filling. Here’s a quick breakdown: - Calories: About 400 per serving - Protein: 30 grams - Carbohydrates: 50 grams - Fiber: 12 grams - Fat: 12 grams This salad is a great choice for meals. It provides a good mix of nutrients. It can keep you full and satisfied. {{ingredient_image_1}} To make perfect quinoa, start by rinsing 1 cup of quinoa under cold water. This helps remove any bitter taste. Next, in a medium pot, add the rinsed quinoa and 2 cups of water or chicken broth. Bring this mix to a boil. Once boiling, reduce the heat to low. Cover the pot and let it simmer for about 15 minutes. The quinoa is ready when all the liquid is absorbed. After cooking, fluff the quinoa with a fork and set it aside to cool. While the quinoa cooks, it’s time to cook the chicken. Take 1 pound of boneless, skinless chicken breast. First, season the chicken with 1 tablespoon of olive oil, 1 teaspoon of chili powder, 1 teaspoon of cumin, and some salt and pepper. Heat a skillet over medium heat. Place the seasoned chicken in the skillet. Cook each side for about 6 to 7 minutes. The chicken needs to reach an internal temperature of 165°F (75°C). Once cooked, remove it from the heat and let it rest. This makes the chicken juicy. After a few minutes, slice the chicken into thin pieces. Now it’s time to mix everything together. In a large mixing bowl, combine the cooked quinoa, 1 cup of black beans (rinsed and drained), 1 cup of corn (fresh, frozen, or canned), and 1 diced red bell pepper. Add in 1 diced avocado for creaminess. Next, add the sliced chicken to the bowl. Sprinkle 1/4 cup of chopped cilantro and 1/2 teaspoon of garlic powder over the top. Finally, squeeze the juice of 2 limes over the salad. Gently toss all the ingredients together. Be careful not to mash the avocado. Taste your salad and adjust the seasoning with more salt, pepper, or lime juice if needed. Enjoy your delicious Southwest Chicken Quinoa Salad! To cook quinoa well, rinse it first. This removes any bitter taste. Use a 2:1 water ratio. For every cup of quinoa, add two cups of water or broth. Bring it to a boil, then reduce heat to low. Cover and let it simmer for about 15 minutes. After cooking, let it sit for 5 minutes. Fluff it with a fork. This method keeps quinoa light and fluffy. For juicy chicken breast, start with even pieces. Season with olive oil, chili powder, cumin, salt, and pepper. Heat a skillet on medium. Cook the chicken for 6-7 minutes per side. Check the internal temperature; it should reach 165°F (75°C). Let it rest for a few minutes. This step keeps the juices locked in, making it tender and flavorful. To keep avocado fresh, cut it right before serving. If you need to store cut avocado, sprinkle lime juice on it. The acid slows browning. You can also wrap it tightly in plastic. Store it in the fridge. If the avocado does brown, scrape off the top layer. The green inside is still good to eat. Pro Tips Cook Quinoa Perfectly: Ensure you rinse the quinoa well before cooking to remove its natural coating, which can make it taste bitter. Use broth for added flavor! Juicy Chicken Breasts: Let the chicken rest for a few minutes after cooking to allow the juices to redistribute, keeping it moist and tender. Customize Your Veggies: Feel free to mix in other vegetables like diced tomatoes or jalapeños for extra flavor and texture. Fresh Herbs Matter: Use fresh cilantro for the best flavor. If you’re not a fan of cilantro, try parsley or green onions as an alternative! {{image_2}} If you want a meat-free option, try using tofu or tempeh. Both provide protein and soak up flavors well. You can marinate them in olive oil, chili powder, and cumin before cooking. For a quicker option, use canned chickpeas instead of chicken. Just rinse them and add them straight to the salad. Quinoa is great, but other grains work too! Try brown rice or farro for a different texture. They both add a nice bite. If you prefer a gluten-free choice, use millet or cauliflower rice. Millet cooks fast and has a mild flavor. Cauliflower rice is low-carb and adds a fresh taste. You can easily adjust this salad for various diets. If you are dairy-free, skip the cheese or substitute with a nut-based cheese. For a low-sodium option, use low-sodium black beans and broth. You can also replace lime juice with apple cider vinegar for a tangy twist. If you're sensitive to spices, reduce the chili powder and cumin. This way, you can enjoy the salad without discomfort. To keep your Southwest Chicken Quinoa Salad fresh, store it in an airtight container. This helps lock in flavor and moisture. Place the salad in the fridge right after serving. It can stay good for up to four days. If you have leftover avocado, add lime juice to help prevent browning. Meal prep is a great way to save time. Cook your quinoa and chicken ahead of time. Allow them to cool before storing. You can mix the salad in portions. Keep dressing separate until ready to eat. This keeps everything fresh and tasty. You can also freeze portions of the salad. Just make sure to leave out the avocado. Reheating quinoa salad is easy. You can use the microwave or a skillet. If using the microwave, place the salad in a bowl and cover it loosely. Heat in short bursts, stirring in between. If using a skillet, add a splash of water. Heat over low until warm. Remember, don’t overheat! You want to keep the salad fresh and crunchy. To reduce calories in this salad, use less chicken. You can also replace chicken with beans. Use less olive oil in cooking. You can skip the avocado or use less. Switching to a lighter dressing can help too. Focus on more veggies. Add extra greens or lettuce instead. This keeps it filling without extra calories. Yes, you can prepare this salad ahead of time. Cook the quinoa and chicken first. Store them separately in the fridge. Mix all the other ingredients together. Add the avocado and lime juice just before serving. This keeps everything fresh. You can store it for up to three days. You can customize this salad in many ways. Add different veggies like tomatoes or cucumbers. Swap black beans for kidney beans or chickpeas. Use corn salsa for extra flavor. If you want it spicy, add jalapeños or hot sauce. For a twist, try adding cheese or nuts. The options are endless! You learned how to make a delicious Southwest Chicken Quinoa Salad. We covered key ingredients, helpful tips, and various ways to customize your dish. You now have storage tips to keep your salad fresh and answers to common questions. Enjoy crafting this healthy meal for any occasion. It’s nutritious and easy to make, so dive in and get creative!

Southwest Chicken Quinoa Salad

A hearty and nutritious salad featuring quinoa, chicken, and fresh vegetables with a zesty lime dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Southwestern
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 cup quinoa, rinsed
  • 2 cups water or chicken broth
  • 1 lb boneless, skinless chicken breast
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • to taste salt and pepper
  • 1 cup black beans, rinsed and drained
  • 1 cup corn (fresh, frozen, or canned)
  • 1 red bell pepper, diced
  • 1 avocado, diced
  • 1/4 cup fresh cilantro, chopped
  • 2 limes, juiced
  • 1/2 teaspoon garlic powder

Instructions
 

  • In a medium pot, combine quinoa and water (or chicken broth) and bring to a boil. Reduce heat to low, cover, and let simmer for about 15 minutes, or until all liquid is absorbed. Fluff with a fork and set aside to cool.
  • While the quinoa cooks, season the chicken breasts with olive oil, chili powder, cumin, salt, and pepper.
  • In a skillet over medium heat, cook the chicken for about 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (75°C). Remove from heat and let rest for a few minutes before slicing.
  • In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced red bell pepper, and diced avocado.
  • Slice the cooked chicken and add it to the bowl. Then sprinkle with chopped cilantro and garlic powder.
  • Drizzle lime juice over the entire salad and gently toss to combine all ingredients without mashing the avocado.
  • Taste and adjust seasoning with more salt, pepper, or lime juice if desired.

Notes

Adjust seasoning to taste and enjoy as a light meal or side dish.
Keyword chicken, healthy, quinoa, salad, southwestern