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Southwest Quinoa Salad

Print Recipe
Course: Main Course, Salad
Keyword: Sliced Chicken, Unbreaded Filets and Cutlets

Ingredients

  • 3-4 Grilled Filets Use Grilled Filets, Sliced Chicken, or Diced Chicken
  • 1 Red onion diced
  • 3 ears Corn grilled and cut off the cob
  • 2 Red or orange bell peppers diced
  • 1 Poblano fire roasted and skin peeled, diced
  • 1-2 Tomatoes cut medium diced (remove ½ of the seeds)
  • 1 Jalapeno diced
  • 2-3 cups Tricolor quinoa precooked and mixed with olive and lime juice
  • 1 can Black beans (16 oz) rinsed
  • 1/4 cup Cilantro chopped
  • 1 Lime
  • 2-3 Tbsp. Olive oil
  • ¼ cup Cotija cheese sprinkled over finished salad

Dressing Recipe

  • 1 cup Sour cream, Greek yogurt, or Mexican crema use ½ cup of mayo if needed to substitute
  • 1 Juice of 1 lime
  • 1 can Diced green chiles (7 oz)
  • 1-2 Avocados
  • ½ tsp Granulated garlic can increase to taste
  • ½ tsp Granulated onion can increase to taste
  • ½ tsp Smoked paprika can increase to taste
  • 3 Tbsp Cilantro
  • 2-3 Tbsp Lowfat buttermilk if needed to thin the dressing
  • Salt and pepper to taste

Instructions

  • Precook the quinoa. 1.5 cups quinoa to 3 cups water. Let simmer until tender.
  • Fire roast poblano. Once a nice char has developed, place the poblano in a covered bowl to allow the skin to steam. Peel skin once the poblano has set for 10-15 minutes.
  • Grill the corn enough for a slight char.
  • Prepare all raw vegetables: dice onions, jalapeno, tomato, and bell peppers. Wash and chop cilantro.
  • Prepare the cooked quinoa by stirring olive oil, lime juice, and salt and pepper to taste.
  • Drain and rinse black beans.
  • Preheat the filets in convection oven for 6 minutes. Pull out and finish heating on a grill. Be sure to grill both sides for best texture and color.
  • In a bowl, mix quinoa, tomato, bell pepper, poblano, jalapeno, onion, beans, corn, and cilantro.
  • Portion out individual or family sized servings. Top with sliced chicken. Garnish with jalapeno slices, fresh lime, cilantro, cotija, and a drizzle of Avocado Chile Dressing. (Optional: top with tortilla stips for added crunch.)

Dressing Instructions

  • Add chiles, avocado, and cilantro to blender or food processor. Puree until smooth.
  • Add in sour cream, half of the lime juice, garlic, onion, and paprika. Mix.
  • Thin out with buttermilk or extra lime juice.
  • Season with salt and pepper.