My husband works long days with no breaks between his clients. Because of this, his lunches are always thrown together. He's been needing more stamina throughout the day, and I wanted to try a few new things to beef up his protein and fiber content in his midday meals. Thankfully he's not at all picky, so my options are limitless. I threw together this quinoa salad with anything and everything I could find in the veggie drawer and pantry, and it was a big hit. Delicious!
Southwestern Quinoa Salad
2 cups
chicken stock
1 cup
quinoa, rinsed
1 can black
beans, rinsed and drained
1 can corn,
rinsed and drained
1 can
chickpeas, rinsed and drained
1 tomato,
diced
¼ red
onion, diced
1 jalapeno,
finely diced
1 yellow
bell pepper, diced
1 cup
cilantro, chopped
Shredded chicken
Lime juice
Salt and
pepper to taste
A splash of
olive oil and vinegar or your favorite dressing (Italian dressing is great in this!)
Bring the
chicken stock to a boil, add quinoa, cover, and simmer on medium-low heat for
20-25 minutes or until the quinoa has absorbed all of the chicken stock. Uncover, remove from heat, and fluff with a
fork.
In a large
bowl, mix all ingredients, then salt and pepper, squeeze the lime juice over
the top, and add your dressing of choice.
This is
great at room temperature right away but is even better after a day in the
refrigerator eaten cold. Also, all
ingredients are optional – you can add or take away depending on your
taste. I have some frozen shredded spicy
pork that I’m going to try next time. I also think this would be delicious with Feta cheese. Enjoy! =)
P.S. I had to add this picture. As I gathered all of the ingredients, I thought I'd snap a "during" pic. Just as I snapped the picture, my little man (2-year-old) went in for the steal. This dish was a big hit with him too.
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