Quinoa Salad with Chicken and Black Beans
Bright, refreshing, and packed with protein, this Quinoa Salad with Chicken and Black Beans is the perfect all-in-one dish for a wholesome meal. Featuring fluffy quinoa as the base, this salad is brimming with tender shredded chicken, hearty black beans, and a medley of colorful veggies like cherry tomatoes, crisp cucumber, and sweet red bell pepper. Fresh cilantro and a zesty lime-cumin dressing tie everything together, creating a dish that's vibrant in both flavor and appearance. Ready in just 30 minutes, this easy-to-make recipe is perfect for meal prep, potlucks, or a light main course, and it can be served chilled or at room temperature. Nutrient-rich and gluten-free, this salad is as good for your taste buds as it is for your health!
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Recipe Information
Ingredients
- 1 cup Quinoa
- 2 cups Water
- 2 cups Cooked chicken breast, shredded or chopped
- 1 can Black beans, rinsed and drained
- 1 cup Cherry tomatoes, halved
- 1 cup Cucumber, diced
- 1 cup Red bell pepper, diced
- 2 stalks Green onion, sliced
- 0.25 cup Fresh cilantro, chopped
- 3 tablespoons Olive oil
- 3 tablespoons Lime juice
- 1 teaspoon Cumin
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Rinse the quinoa thoroughly under cold water using a fine mesh strainer.
In a medium saucepan, combine the quinoa and water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and the water is absorbed. Fluff with a fork and let it cool slightly.
While the quinoa is cooking, prepare the other ingredients. Rinse and drain the black beans. Halve the cherry tomatoes, dice the cucumber and red bell pepper, slice the green onions, and chop the fresh cilantro.
In a large mixing bowl, combine the cooked quinoa, shredded chicken, black beans, cherry tomatoes, cucumber, red bell pepper, green onions, and cilantro.
In a small bowl, whisk together the olive oil, lime juice, cumin, salt, and black pepper to make the dressing.
Pour the dressing over the quinoa mixture and toss until everything is evenly coated.
Taste the salad and adjust the seasoning with more salt, pepper, or lime juice if needed.
Refrigerate the salad for at least 15 minutes to allow the flavors to meld, or serve immediately.
Serve chilled or at room temperature as a main dish or side.
Nutrition Facts
Calories |
1928 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.5 g | 94% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 406 mg | 135% | |
| Sodium | 2773 mg | 121% | |
| Total Carbohydrate | 132.3 g | 48% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 17.1 g | ||
| Protein | 176.9 g | 354% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 270 mg | 21% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 2813 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
