BBQ Chicken Quinoa Salad

As you can imagine, I did not feel like Heidi Klum on Monday after this and this and this. Veggies were on the menu for some much needed detox. I credit Kate for introducing me to quinoa. I fix some variation of this dish whenever I need a healthy kick subbing in whatever veggies, protein and dressing I can whip up. I used barbeque sauce inspired by this recipe, but a little olive oil, red wine vinegar, lime and chipotle peppers works great too.

The dish comes together so easily, and the veggies and quinoa pack it with nutrition. There's really no reason not to make it. Just make sure you wash the quinoa or else it will taste bitter. I suggest putting a paper towel in a collender to rinse. 

BBQ Chicken Quinoa Salad

Serves 2

Ingredients:

1 cup cooked quinoa

1/2 cup frozen corn, thawed

1/2 cup black beans, rinsed and drained

2 chicken breast tenders

4 Tbsp barbeque sauce of your choice (I used Trader Joe's Kansas City BBQ Sauce, but Stubb's is the best.)

1/2 avocado, chopped

2 green onions, chopped

1/4 small red onion, diced

3 small sweet bell peppers (or 1 normal bell pepper)

Salt and pepper, to taste

Juice of half a lime

Cilantro, as garnish

Directions:

Marinate chicken with 2 tbsp of barbeque sauce for 30 minutes. In the meantime, chop your veggies. Heat a medium skillet on medium heat with oil. Add chicken and cook for three minutes on each side or until cooked through. Set aside on a plate to cool then shred. Cook quinoa according to package directions.   

In a large bowl, mix together quinoa, corn, black beans, red onion, peppers, chicken and the rest of the barbeque sauce.  Fold in avocado, green onions and season with salt and pepper and lime juice.  Top with chopped cilantro.

[Recipe adapted from Eat Yourself Skinny]

I had the leftovers for lunch today inside some romaine to make lettuce wraps. Do it.