This 30 minute Fresh Mexican Quinoa Salad is going to wow your taste buds and bring a new spin to your regular lunch routine! Eat it hot or cold, it’s fantastic!
Dish Count :: 1 Saucepan, 1 Cutting Board
Ben is a creature of habit, and I am not. He loves Taco Tuesday, and I well, don’t? Yeah, I leave that as a question – because well, I love tacos, but not every Tuesday. And I don’t live for pork chops every Friday, Homer Simpson. The same goes for the standard lunch routine of turkey sandwiches – boring! Ben and I try to be frugal, and we both take our lunches to work every day, but how many turkey sandwiches with turkey, cheese, lettuce, and double fiber whole wheat bread can you eat before you rage against the deli counter lady?
Ben’s never minds, he just switches to something else – like roast beef. And my left eye begins to twitch.
That’s not a change!! Since it looks like I won’t be getting away from the dreaded turkey sandwich fixins anytime soon, I started adding in this fresh Mexican quinoa salad to the mix. Paired with a HALF a turkey sandwich it is a super filling lunch! I’ve been eating this all week, and had to share it with you ASAP. And now that it’s Friday and I’m officially out of it, and turkey for a sandwich. How’s that for irony?
So, PB&J it is! I’m living the epitome of #SadDeskLunch
Just bring me more Fresh Mexican Quinoa Salad!
Fresh Mexican Quinoa Salad
1 cup Quinoa
2 cups Low-Sodium Chicken Broth (or Vegetable Broth for Vegetarian)
1-2 Cooked Chicken Breasts, cooled and shredded
2 Bell Peppers, chopped
1 Shallot, minced
1 clove Garlic, minced
1/2 cup crumbled Queso Fresco or Cotija Cheese
1 cup Cilantro, chopped
Prepare quinoa according to package directions. Pour into a large bowl and place in the fridge to chill until ready to use.
While the quinoa is cooking, prepare the remaining ingredients, chopping and mincing all, placing into a large bowl with the quinoa.
Using two forks, shred the chicken into small pieces.
All all the ingredients into bowl of quinoa and toss to combine. Top with additional cilantro and serve. Serve with freshly made warm quinoa, or as a cold salad. Chicken can be made on the grill or baked. Use whatever is available.