June 21, 2012

Southwest Chicken Mango Quinoa Salad


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 1 1/2 cups quinoa, rinsed and drained if necessary
3 cups organic chicken broth
2 organic chicken breasts, cut into bit size pieces
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup red onion, diced
1/2 red pepper, diced
1 jalapeno pepper, finely diced (I used a 1/2 of a pepper and it was plenty spicy)
1 teaspoon chili powder (I used just 1/2 teaspoon and it was plenty)
2 tablespoons lime juice
1 mango, diced
1/2 cup cilantro, chopped

In a medium size sauce pan, bring the chicken broth to a boil.  Add the quinoa and stir.  Turn the heat down to low and place the lid on the pot.  Cook for 15-20 minutes, or until all of the liquid is absorbed.  In a large skillet or frying pan over medium-high heat, saute your chicken in the olive oil until nearly done.  Season with salt and pepper.  Turn the heat down to medium and add the red onion, red pepper and jalapeno pepper.  Saute, stirring frequently, until onion is translucent, about 5 minutes.  Add the chili powder and stir.  Place the cooked quinoa in large bowl.  add the chicken/onion mixture, lime juice, mango and cilantro and stir until mixed.  Serve immediately, or allow to cool and refrigerate until ready to serve.  Enjoy!

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