Ingredients
Scale
- 1 cup Quinoa (rinsed and cooked)
- 2 pieces Boneless, skinless chicken breasts (about 1 pound total)
- ½ cup Barbecue sauce (your favorite flavor)
- 1 piece Red bell pepper (diced)
- 1 piece Yellow bell pepper (diced)
- ½ small Red onion (finely chopped)
- ¼ cup Fresh cilantro (chopped)
- 1 piece Lime (juiced)
- 1 tablespoon Olive oil (for cooking the chicken)
- to taste Salt
- to taste Pepper
Instructions
- In a medium saucepan, combine 1 cup of rinsed quinoa with 2 cups of water. Bring to a boil over medium-high heat, then reduce heat to low, cover, and let simmer for 15 minutes until water is absorbed. Fluff and set aside to cool.
- Season the chicken breasts with salt and pepper. In a skillet over medium heat, add olive oil and heat. Cook the chicken for 6-7 minutes on each side until the internal temperature reaches 165°F. Remove from skillet and let rest.
- Once rested, slice the chicken into bite-sized pieces and toss with barbecue sauce in a bowl.
- Dice the bell peppers and chop the red onion. In a large bowl, combine the cooked quinoa, barbecue chicken, bell peppers, and red onion, tossing gently.
- Add chopped cilantro and lime juice, stirring well to incorporate.
- Taste the salad and adjust seasoning if needed.
- Let the salad sit for 10-15 minutes to meld flavors.
- Serve in bowls or on a platter, garnished with extra cilantro or lime wedges.
Notes
For best results, allow the salad to rest before serving. This salad can be made ahead of time and stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg