Chicken and Quinoa Taco Salad

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.

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Chicken and Quinoa Taco Salad

1 tbsp olive oil
1 medium onion, chopped
1/2 cup corn, fresh or frozen & thawed
1 tsp chili powder
1 tsp cumin
1/2 tsp adobo, if desired
Salt and Pepper
1/2 cup cherry tomatoes, halved (plus more for topping)
1 cup quinoa, cooked*
1 15oz. can black beans, rinsed and drained
1 cup chicken, cooked and shredded
Cheddar Cheese, grated
Green Onion
Fresh chopped parsley
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 Salsa.

Creamy Chipotle Salsa

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
1/4 tsp cumin
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.

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