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Mexican chicken & quinoa salad
Mexican chicken & quinoa salad
696kcal Per person
41g Protein
81g Carbs
23g Fat
17g Fiber
Ingredients
- 3 ounces quinoa (84 g)
- 3 ounces chicken breast (84 g)
- 1 tablespoon olive oil (15 ml)
- 1 teaspoon paprika (ground spice) (2 g)
- 1 pinch ground cumin (1 g)
- 2 ounces corn (56 g)
- 2 ½ ounce black beans (70 g)
- ½ cucumber
- ¼ red onion
- 8 cherry tomatoes
Preparing this recipe
- Prepare the quinoa according to the package instructions. Cut the chicken breast into cubes.
- Heat the oil in a frying pan and add the chicken, paprika powder and cumin powder. Cook the chicken until done and nicely browned in about 4 to 5 minutes.
- Rinse the corn and black beans in a colander with water and let them drain. Meanwhile, cut the cucumber into cubes, finely chop the onion and halve the tomatoes. Combine these with the corn and black beans in a bowl.
- Drain the quinoa and rinse with cold water. Let it drain in a colander.
- Add the quinoa and chicken to the rest of the ingredients and mix together. Season to taste with pepper and salt.
- Serve in a bowl or deep plate.
Tip van FitChef
This quinoa salad is delicious with some lime juice and fresh cilantro.
