- 1 cup water
- 1/2 cup quinoa
- 1 package taco seasoning mix, divided
- 2 chicken breasts, cut into small cubes
- 1 teaspoon butter
- 1 avocado, peeled and chopped
- 1/2 red onion, chopped
- 2 stalks celery, chopped
- 1 cup chopped spinach
- 1 carrot, chopped
- 1/2 red bell pepper, chopped
- 1/2 yellow bell pepper, chopped
- 1/3 cucumber, chopped
- 2 jalapeno peppers, seeded and chopped
- 1/2 cup salsa
- Bring water, quinoa, and 1/2 of the taco seasoning mix to a boil in a saucepan. Reduce heat to low, cover, and simmer until quinoa is tender and water has been absorbed, about 15 minutes.
- Mix chicken and remaining taco seasoning mix together in a bowl; let sit for chicken to season, about 10 minutes.
- Heat butter in a skillet over medium heat; cook and stir chicken until no longer pink in the center, 5 to 10 minutes. Place chicken and quinoa in a bowl and place in freezer until cooled, about 5 minutes.
- Combine avocado, red onion, celery, spinach, carrot, red bell pepper, yellow bell pepper, cucumber, and jalapeno peppers in a large bowl; add chicken-quinoa mixture and salsa and mix well.
05/11/2018
recipepes.com
Mexican Chicken Quinoa Salad, recipe
PT15M
PT1H
5
455 calories
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