I am always looking for creative, delicious ways to use quinoa and I recently found a recipe that looks fantastic! For those of you who have no idea what quinoa (pronounced “keen-wah”) is, allow me the pleasure of introducing you.
Quinoa is a South American seed that actually is used more like a grain. It has a soft, fluffy texture and can be used for anything from soups to a side dish to a stir fry (and so much more!). One of the best things about quinoa is that it is loaded with protein so it works great in dishes that have little to no meat.
I haven’t had an opportunity to try this dish yet, but I am soooo looking forward to it! Make it as listed in the recipe, or for a quick dinner, have pre-cooked chicken breasts ready to go in your fridge and just use frozen corn. Let us know if you try it!
BBQ Chicken Quinoa Salad
1 cup quinoa, rinsed very well (don’t skip this step!)
2 cups low-sodium chicken broth
2 chicken breasts
Salt and pepper
2 ears corn, shucked (or 1 cup kernels)
1/2 cup black beans, drained and rinsed
1/2 cup shredded sharp cheddar cheese
1/4 cup chopped fresh cilantro
1/4 cup plain Greek yogurt
1/4 cup BBQ sauce (plus more for chicken)
1) Rinse quinoa very well in a fine mesh sieve under cold running water. Combine with the chicken broth in a saucepan then bring to a boil. Place a lid on top, lower heat to medium-low, and cook until quinoa is tender, about 20 minutes.
2) Meanwhile, season both sides of the chicken breasts with salt & pepper, then grill over medium-high heat for 4-5 minutes a side, or until no longer pink in the center. (Alternatively, you could poach the chicken, or use leftover or rotisserie chicken.) Add corn to the grill at the same time, and rotate every couple of minutes to evenly char on all sides. Remove chicken and corn to a plate and let cool slightly. Shred or cut chicken into cubes, then mix with enough BBQ sauce to coat. Slice kernels off the cob.
3) Mix together Greek yogurt and BBQ sauce in a bowl. Evenly divide the cooked quinoa, shredded BBQ chicken, grilled corn, black beans, and shredded cheese between four plates. Drizzle with yogurt and BBQ sauce mixture, then garnish with chopped cilantro.
In Joyful Surrender,
(recipe by Iowa Girl Eats at http://iowagirleats.com)