Mexican Quinoa & Chicken Salad
This Mexican Quinoa and Chicken Salad with a Homemade Chile Lime Dressing is fresh, delicious, and satisfying. It's the perfect recipe for when you're trying to eat a little healthier because it fills you up without leaving you with that heavy feeling. It's also great for those of you who like to meal prep, because it keeps well in the refrigerator. Read on for the recipe, and keep in mind that the Chile Lime Dressing goes great on ANY salad.
For the quinoa you will need
For the Salad you will need
For the Chile Lime Dressing you will need
Instructions
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Cook quinoa first
Place quinoa in a fine mesh strainer, and rinse with water to remove any bitter taste. Drain as much of the water as possible. Heat skillet over medium high heat with just enough olive oil to coat the bottom of the skillet. Add quinoa and roast while stirring a couple of minutes. Add liquid and stir. When it comes to a boil, reduce heat to low simmer, cover with lid and let cook without stirring for 25 minutes. Remove from stove and leave covered an additional 5 minutes. Fluff with fork and it's ready to eat. Enjoy it hot or cold.
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To make salad
Make sure greens and vegetables are cut into bite sized pieces, then layer individual salad ingredients, to your liking and serve over cooked quinoa.
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To make Chile Lime Dressing
Place all ingredients in small bowl in order given. Whisk together until smooth, and drizzle over salad.
