Southwest Quinoa Salad
A culinary celebration of Southwest flavors, this vibrant quinoa salad brings together the nuttiness of perfectly cooked quinoa, the crunch of fresh vegetables, and the optional heat of chili-seasoned chicken. Topped with creamy avocado, feta cheese, and a zing of lime, this dish is a harmonious symphony of textures and tastes. Whether you opt for a vegetarian twist or indulge in the chili-kissed chicken, each bite is a journey into the heart of Southwest cuisine.
Ingredients
- 1 cup quinoa cooked and cooled
- 1 lb boneless skinless chicken breast thinly sliced
- 2 tbsp chili powder for seasoning the chicken
- 2 tbsp olive oil for cooking the chicken
- 1 can (15oz) black beans drained and rinsed
- 1 cup corn kernels fresh, frozen or canned
- 1 avocado diced
- 1 cup cherry tomatoes halved
- ½ large red onion diced
- 1 cup lettuce shredded
- ½ cup feta cheese crumbled
Instructions
If including chicken 🍗
- Season the thinly sliced chicken with chili powder, ensuring it is evenly coated
- In a large skillet, heat olive oil over medium-high heat. Cook the seasoned chicken slices until fully cooked, turning occasionally, for about 5-7 minutes. Remove from heat and set aside.
The rest of it! 🥗
- Cook the quinoa according to package instructions and let it cool.
- Combine the cooked quinoa, black beans, shredded lettuce, corn, diced avocado, cherry tomatoes, red onion, (optional) sliced chili powder-seasoned chicken and crumbled feta cheese.
- Gently toss the ingredients together until well combined.
- Serve the salad in individual bowls. If desired, garnish with lime wedges or drizzle your favorite dressing over the salad just before serving.
