Southwest Grilled Chicken & Quinoa Salad

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Southwest Grilled Chicken & Quinoa Salad
J
Jane

Servings:
6
Prep time:
00:15
1 Rating
5

A bowl filled with nutty ancient grains, crunch veggies, spiced grilled chicken & a punchy dressing

Ingredients

  • Marinade
  • 2 lbs chicken thighs, boneless & skinless
  • 1 Southwest Fiesta blend
  • 1 tsp (2 cloves) garlic, minced
  • 1/3 cup lime juice
  • 1/3 cup olive oil
  • Salad
  • 3 cups (black) quinoa, cooked*
  • 2 bell peppers; green, red or yellow deseeded & diced
  • 2 cups cucumber, diced
  • 1 avocado, diced
  • Dressing
  • 1 cup yogurt + 2 tbsp water
  • 2 tbsp lime juice
  • 2 tsp honey
  • 1 serrano chili (optional)
  • 1/2 cup cilantro, chopped

Instructions

  1. Grill: 1) add the chicken & the marinade ingredients to a small container with a lid or a ziplog bag; massage the ingredients together & leave to rest in the refrigerator for a few hours or overnight. 2) When ready to cook, preheat the grill to 325F. 3) Cook the chicken thighs for 8 minutes on each side or until the internal temperature of the chicken reaches 165°F, brushing with the marinade once during cooking. 4) Remove the chicken; cover & allow to rest while you prepare the salad & dressing ingredients 5) slice the chicken and toss into the salad; season & spoon the dressing over the top.

Tips

* 1 cup uncooked quinoa = 3 cups cooked. This recipe is based on 1/2 cup serving per person

Texture: add some toasted pumpkin seeds