Ingredients
- 1 cup uncooked quinoa
- 1 can black beans rinsed and drained
- 1 can corn rinsed and drained
- 1 jalapeño finely diced
- 1 red bell pepper diced
- 1/4 red onion diced
- 2 chicken breasts grilled and diced
Dressing
- 1/4 cup olive oil
- 1 lime juiced
- 1 tbsp maple syrup
- 1/2 tsp chili powder
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- Cook the quinoa according to package instructions. Set aside to cool slightly.
- Cook the chicken — air fry tossed in chili lime seasoning, or grill or pan-fry — then dice into bite-sized pieces.
- Rinse and drain the black beans and corn.
- Optional but recommended: sauté the corn in a drizzle of oil over medium-high heat until lightly charred.
- Whisk together all dressing ingredients: olive oil, lime juice, maple syrup, chili powder, salt, and pepper.
- In a large bowl, combine the quinoa, black beans, corn, red bell pepper, red onion, and jalapeño.
- Add the diced chicken and toss everything well with the dressing until fully coated.
- Store in the fridge for up to 4 days. Serve cold or at room temperature.
Notes
- The charred corn step is highly recommended for smoky sweetness. Serve with sliced avocado. To make vegetarian, swap chicken for roasted chickpeas.
- Option to add in diced avocados right before serving
- If it feels dry after a few days, add another splash of olive oil and lime juice or stir in some hot sauce
Nutrition
Calories: 610kcalCarbohydrates: 66gProtein: 41gFat: 20gSaturated Fat: 3gSodium: 400mgFiber: 11gSugar: 8g