Lunch

Tex-Mex Quinoa Salad with grilled corn, peppers and chicken is for Lunch.

Tex-Mex Quinoa Salad with grilled corn, peppers and chicken takes 15 minutes to prepare.

Tex-Mex Quinoa Salad with grilled corn, peppers and chicken takes 25 minutes to cook.

Tex-Mex Quinoa Salad with grilled corn, peppers and chicken makes 4 servings.

The ingredients for Tex-Mex Quinoa Salad with grilled corn, peppers and chicken are:

For Quinoa

1 cup rinsed and drained quinoa
1? cups vegetable (or chicken) stock
1 medium sized potato, in ? inch dice
? tsp cumin powder
? tsp salt

For Chicken and Vegetables

1 chicken breast (about ? pound)
? tsp paprika
? tsp cumin

1? ears fresh shucked corn
1 sweet red pepper, cut in half and flattened (or use roasted red pepper)
? cup diced zucchini

For lime vinaigrette

2 tbsp olive oil
1 tbsp cider vinegar
juice of one lime
zest of one lime
? tsp cumin
? tsp chili powder
? clove garlic, minced

Here is how you make Tex-Mex Quinoa Salad with grilled corn, peppers and chicken:

Bring stock to boil. Add quinoa, potato, cumin powder and salt. Cover and cook 15 minutes, until quinoa is tender and has absorbed all liquid.Meanwhile, preheat grill pan (or BBQ) over medium heat. Spray with cooking spray (or if you hate the smell of it like I do, brush with a bit of oil) Rub chicken with paprika and cumin. Place chicken, corn and pepper (skin side down) on grill. Cook chicken until juices run clear (about 5 minutes each side) and until vegetables are slightly charred (about 10-15 minutes).Remove from grill, allow chicken to rest 3-4 minutes to redistribute juices before dicing it and the pepper into 1" pieces. Cut corn from cob.Remove quinoa from heat, place in large bowl along with chicken, pepper, corn and the diced zucchini.In a seperate bowl, mix all vinaigrette ingredients together. Toss with quinoa and serve at room temperature or chill for a couple of hours.Number of Servings: 4Recipe submitted by SparkPeople user ELLEMORPHELLE.

The nutritional information for Tex-Mex Quinoa Salad with grilled corn, peppers and chicken is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 359.5

• Total Fat: 12.8 g
• Cholesterol: 34.2 mg
• Sodium: 235.6 mg
• Total Carbs: 66.7 g
• Dietary Fiber: 7.4 g
• Protein: 26.2 g