Delicious and easy

Mexican Quinoa Salad

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– 2 cups shredded rotisserie chicken – 3 cups cooked quinoa (1 cup uncooked) – 1/3 cup red onion, finely chopped – 1 clove garlic, crushed – 1/4 cup lemon juice – 1/2 cup fresh parsley, finely chopped – 1/4 cup fresh cilantro, finely chopped – 1/2 teaspoon dried oregano – 1/2 teaspoon dried basil – 1/2 teaspoon cumin – 1/4 teaspoon garlic powder – 1/2 teaspoon salt – 1 1/2 cups (one 15 oz. can) black beans, drained and rinsed – 1 1/2 cups (one 15 oz. can) corn, drained – 3 tablespoons olive oil – 10-15 fresh cherry tomatoes, quartered

Gather Your Ingredients

Incorporating shredded rotisserie chicken into your dishes is a brilliant hack for any home chef looking to whip up delicious meals without the fuss.

1. In a large mixing bowl, mix shredded chicken, cooked and cooled quinoa, diced onion, garlic, and lemon juice. 2. Chop parsley and cilantro, then stir into the quinoa mix along with black beans and corn for a splash of color and nutrition. 3. Just before serving, stir in oil for a smooth texture and diced tomato for a fresh pop of flavor. 4. Dish out your creation at room temperature or chilled, catering to your preference for the perfect meal experience.

It's Simple

Meal Prep Tip

Crafting a large batch of Mexican Quinoa Salad is not just a meal prep win but also a delightful way to ensure you have a quick, nutritious option on hand throughout the week. This salad, with its blend of hearty quinoa, vibrant vegetables, and rich flavors, becomes more infused and flavorful as it rests.

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