Zesty quinoa salad & chicken tacos

1. 1

   Rinse and drain your quinoa.

2. 2

   A mesh strainer works best .

3. 3

   Once dry heat up your pot and toast the quinoa for a couple of minutes.

4. 4

   Pour 2 1/2 cups of water in the pot and bring to a boil.

5. 5

   Cover and simmer for 15 to 18 minutes.

6. 6

   Fluff with fork and set aside to cool.

7. 7

   While quinoa is cooking heat up your grill and rub your chicken breasts with taco seasoning and oil.

8. 8

   Add chicken to grill and cook throughly, about 4 minutes per side depending on grill.

9. 9

   Wisk together lime juice,oil,cumin,black pepper,and red pepper flakes

10. 10

    In a large bowl fold together quinoa ,black beans, corn,diced roma tomato,chopped cilantro,and cubed avocados while pouring lime juice mixture over the top of it .let sit in fridge or serve immediately.

11. 11

    Cube chicken into pieces and serve on the corn tortillas.

12. 12

    I dressed my tacos up with salsa and sour cream.

13. 13

    You can also use the quinoa as a topping it will surprise you.

* Per serving · 4 servings · Values may vary.

No additional tips available.