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!
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
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.