Southwestern Quinoa Salad

We always have avocados in our house and just loved the creaminess that it adds to this easy recipe.  It makes a delicious side dish or salad entrée with the addition of baby spinach and chicken.

Southwestern Quinoa Salad

(modification of original recipe from Clean Food Crush)

Serves 6

  • 1 cup fresh or defrosted frozen corn
  • 1 cup canned black beans, rinsed
  • 3 garlic cloves, minced
  • 1 teaspoon cumin
  • ¼ teaspoon chili powder
  • ¼ teaspoon kosher salt
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon crushed red pepper flakes
  • 2 cups (COOKED) quinoa (that’s about ¾ cup dry quinoa and 1 ½ cups water cooked according to package directions)
  • ½ cup red onion, diced
  • ½ cup red bell pepper, diced
  • 1 medium ripe avocado, diced
  • 2 large limes, juiced (about ¼ cup fresh lime juice)
  • ½ cup fresh cilantro leaves, diced
  • 1 ½ pounds cooked skinless boneless chicken breast, diced (optional)
  • 12 cups fresh baby spinach (optional)

In a large saucepan over low heat, gently warm the first 8 ingredients (corn through crushed red pepper flakes) for 3 – 5 minutes.  Add cooked quinoa and gently stir to mix.  Remove saucepan from heat.

Add red onion, red bell pepper, avocado, lime juice and cilantro.  Mix well to combine.  Serve as a side dish either warm or cold.

If serving as a meal, divide baby spinach evenly among 6 plates.  Serve quinoa mixture evenly on top of spinach.  Place 4 ounces of cooked chicken on top of quinoa per plate.

Nutritional Info/Serving:  Calories 199, Fat 7 g, Protein 7 g, Carbs 32 g

21 Day Fix Container Equivalents/Serving:  1.5 Yellow, 0.5 Green, 0.5 Blue

Nutritional Info/Serving (served with 4 oz. chicken breast + 2 cups baby spinach): Calories 319, Fat 8g, Protein 30g, Carbs 35g

21 Day Fix Container Equivalents (served with 4 oz. chicken breast + 2 cups baby spinach): 1 Red, 1.5 Yellow, 2 Green, 0.5 Blue

Posted in 21 Day Fix Recipes, Chicken, Grains and Pasta, Recipes Tagged with: , , ,

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