Fiesta Quinoa And Chicken Salad

• FOR THE QUINOA:
• 2 quarts Water, Broth, Or A Combination
• 1 cup Quinoa, Uncooked
• 1 Tablespoon Salt
• FOR THE CHICKEN:
• 3/4 pounds Raw Boneless, Skinless Chicken Breast, Cut Into 1/2 Inch Cubes
• 1 Tablespoon Salt-free Seasoning Mix, Mexican Or Cajun Flavor
• 1/2 teaspoons Salt
• A Dash Or Two Of Hot Sauce (optional)
• FOR THE DRESSING:
• 1/3 cups Apple Cider Vinegar
• 4 teaspoons Olive Or Canola Oil
• 2 cloves Garlic, Minced
• 1 Tablespoon Splenda Or Sugar
• 1 teaspoon Ground Cumin
• 1 teaspoon Dried Oregano
• Salt And Pepper, to taste
• FOR THE SALAD:
• 15-1/2 Ounce Canned Low Sodium Black Beans, Drained
• 1 Green Bell Pepper, Diced
• 1 Red Bell Pepper, Diced
• 1 Red Onion, Diced
• 1 cup Fresh Or Frozen Corn, Thawed
• 1/2 cups Fresh Cilantro, Chopped

1. For the quinoa:
2. Heat 2 to 3 quarts water to a boil over high heat. Rinse quinoa under cool water 3 times, draining in between each rinse. Add salt to boiling water and then add the rinsed quinoa. Stir once then boil uncovered for 10 minutes.
3. After 10 minutes, drain quinoa. Return approximately 1 inch of water to a boil. Place colander used to drain quinoa over the boiling water. Cover with a kitchen towel and place a lid over the top. Let steam for 10 minutes.
4. After 10 minutes, remove the lid and move pot off the heat leaving towel in place. Let stand for 5 minutes. After 5 minutes, fluff with a fork and add to a large bowl to eventually mix with rest of salad ingredients.
5. For the chicken:
6. While quinoa cooks, mix together diced chicken, salt-free seasoning, salt, and hot sauce (if using). Spray a skillet with cooking spray and heat over medium high heat. Add chicken and cook until no longer pink, approximately 5 minutes. Once cooked, move chicken to a plate and set aside.
7. For the dressing:
8. In a small bowl, whisk together the vinegar, oil, garlic, Splenda or sugar, cumin, and oregano. Add salt and pepper to taste. Vinaigrette should be strong tasting. It will be absorbed by quinoa and the taste will mellow significantly.
9. For the salad:
10. Add dressing to the bowl with the quinoa and toss until absorbed. The quinoa will absorb the dressing better if it is still warm. Once dressing is absorbed, add cooked chicken, black beans, green and red pepper, red onion, corn, and cilantro. Toss salad together until thoroughly mixed.

quinoa, water, quinoa, salt, chicken, chicken, salt, salt, dressing, apple cider vinegar, olive or, garlic, splenda, ground cumin, oregano, salt, salad, black beans, green bell pepper, red bell pepper, red onion, fresh or, fresh cilantro

Taken from tastykitchen.com/recipes/salads/fiesta-quinoa-and-chicken-salad/ (may not work)