Fresh Mexican Quinoa Salad
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
- Yield: 4
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Scale
- 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
Instructions
- 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.