This was fabulous. I've said it before and I'll say it again, I really like quinoa. It is so good and the health benefits are huge. So are the different ways you can use it.
Worked perfectly in this taco salad.
Toasted pita chips taste great with it. So much better than chips. Just cut them into wedges; drizzle with olive oil; sprinkle with salt, pepper and oregano, and lay them out on a baking sheet. Bake in a pre-heated 400 degree oven for 12-14 minutes, turning over half way through.
Chicken and Quinoa Taco Salad
1/2 cup corn, fresh or frozen & thawed
1/2 tsp adobo, if desired
1/2 cup cherry tomatoes, halved (plus more for topping)
1 15oz. can black beans, rinsed and drained
1 cup chicken, cooked and shredded
Creamy Chipotle Salsa
Saute onion and corn in olive oil until it starts to
brown; stir in chili powder, cumin, adobo, salt and pepper. Add tomatoes,
cooked quinoa and beans. Remove from heat and mix in shredded chicken.
Serve chicken mixture on a bed of fresh greens, along
with cheddar cheese, fresh tomatoes, green onion and parsley. Top with the Creamy Chipotle
1/2 cup Pace Picante Sauce
1/2 cup fat free sour cream
1 tbsp ranch dressing mix (dry)
1/4 cup milk, or desired consistency
1/2 tsp chipotle in adobo (puree)
Juice of 1/2-1 lime, depending on juice rendered
Salt and Pepper, to taste
Stir all salsa ingredients together to blend.
*Rinse the quinoa if needed (some are pre-rinsed). I like
to cook it in chicken broth, but water is fine. I think I used 1/2 cup uncooked
quinoa and 1 cup chicken broth for this recipe. Follow package instructions.
Labels: baked pita wedges, Chicken, creamy chipotle salsa, easy, healthy, main dishes, poultry, quinoa, salads, taco salad