Quinoa Salad With Chicken And Black Beans Recipe

Name: Quinoa Salad With Chicken And Black Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra virgin olive oil, divided; 1 garlic clove, minced; 1 teaspoon paprika; 1 cup quinoa; 2 cups water; 375 g boneless skinless chicken breasts, diced; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1 pinch cayenne pepper; 3 green onions, sliced; 2 plum tomatoes, diced; 1/2 sweet red pepper, diced; 2 cups canned black beans, drained and rinsed; 1 cup corn kernel; 1/4 cup fresh cilantro, chopped; 2 tablespoons lime juice

Servings: persons

2 tablespoons extra virgin olive oil, divided
1 garlic clove, minced
1 teaspoon paprika
1 cup quinoa
2 cups water
375 g boneless skinless chicken breasts, diced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon salt
1/2 teaspoon pepper
1 pinch cayenne pepper
3 green onions, sliced
2 plum tomatoes, diced
1/2 sweet red pepper, diced
2 cups canned black beans, drained and rinsed
1 cup corn kernel
1/4 cup fresh cilantro, chopped
2 tablespoons lime juice

1
In saucepan, heat half of the oil over medium heat; cook garlic and paprika, stirring, until fragrant, about 30 seconds.
2
Stir in quinoa and add water; bring to boil. Reduce heat, cover and simmer until no liquid remains and quinoa is tender, about 15 minutes.
3
Meanwhile, in large skillet, heat remaining oil over medium-high heat; saute chicken, cumin, ground coriander, salt, pepper and cayenne until browned, about 5 minutes.
4
Add green onions, tomatoes, red pepper, black beans and corn; cook over medium heat, stirring, until red pepper is tender-crisp and chicken is no longer pink inside, about 5 minutes.
5
Transfer to large bowl. Add quinoa, cilantro and lime juice; toss to combine.

488

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 tablespoons extra virgin olive oil, divided, 1 garlic clove, minced, 1 teaspoon paprika, 1 cup quinoa, and more.

Yes, Quinoa Salad With Chicken And Black Beans falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Quinoa Salad With Chicken And Black Beans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions