Quinoa Salad With Chicken And Black Beans

• 2 tablespoons extra virgin olive oil, divided
• 1 garlic clove, minced
• 1 teaspoon paprika
• 1 cup quinoa
• 2 cups water
• 375 g boneless skinless chicken breasts, diced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 pinch cayenne pepper
• 3 green onions, sliced
• 2 plum tomatoes, diced
• 1/2 sweet red pepper, diced
• 2 cups canned black beans, drained and rinsed
• 1 cup corn kernel
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons lime juice

1. In saucepan, heat half of the oil over medium heat; cook garlic and paprika, stirring, until fragrant, about 30 seconds.
2. Stir in quinoa and add water; bring to boil. Reduce heat, cover and simmer until no liquid remains and quinoa is tender, about 15 minutes.
3. Meanwhile, in large skillet, heat remaining oil over medium-high heat; saute chicken, cumin, ground coriander, salt, pepper and cayenne until browned, about 5 minutes.
4. Add green onions, tomatoes, red pepper, black beans and corn; cook over medium heat, stirring, until red pepper is tender-crisp and chicken is no longer pink inside, about 5 minutes.
5. Transfer to large bowl. Add quinoa, cilantro and lime juice; toss to combine.

extra virgin olive oil, garlic, paprika, quinoa, water, chicken breasts, ground cumin, ground coriander, salt, pepper, cayenne pepper, green onions, tomatoes, sweet red pepper, black beans, corn kernel, fresh cilantro, lime juice

Taken from www.food.com/recipe/quinoa-salad-with-chicken-and-black-beans-456783 (may not work)