This zesty quinoa salad is absolutely delicious! It’s packed in fiber, protein and healthy fats making it a balanced and delicious meal option! Whether you are bringing this dish to a potluck, meal prepping it, or enjoying it for a delicious and healthy lunch or dinner, you will not be disappointed!
If you love this easy and delicious zesty quinoa salad, you will absolutely love my low carb chicken lettuce wraps, meal prep kale and quinoa salad jars, and my meal prep fall harvest salad jars!
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Ingredients
- Cooked Quinoa
- Cherry Tomatoes, Sliced
- Canned Black Beans, Rinsed and Drained
- Red Onions, Chopped
- Frozen Roasted Corn, Thawed: Can substitute for drained canned corn
- Cilantro, Chopped
- Jalapeno (Optional), Chopped
- Pre-Marinated Fajita Chicken Breast, Cooked and Chopped: Can also use rotisserie chicken or plain raw chicken breast and season with fajita seasoning, to taste.
- Avocado Oil
- Lime Juice
- Garlic Cloves, Minced
- Salt and Pepper, To Taste
See recipe card for quantities.
Instructions
- Cook your quinoa and chicken breast according to the instructions on the packaging and prepare all of your ingredients per the descriptions listed above (slice your tomatoes, chop your onions, etc).
- Allow your quinoa to cool down, add it into a large bowl, then add in your sliced cherry tomatoes, canned rinsed and drained black beans, chopped red onions, thawed roasted corn or canned drained corn, chopped cilantro, chopped jalapenos (if using) and your cooked and chopped chicken breast.
- In a small container, add in your avocado oil, lime juice, minced fresh garlic, salt and pepper. Whisk until well combined and then drizzle over the salad. Toss until everything is well combined, serve and enjoy or separate into glass meal prep containers and place in the fridge for up to 4 days!
Substitutions
- Chicken– Use shredded or chopped rotisserie chicken if needed.
- Vegan/Vegetarian – Skip the chicken breast to make this recipe vegetarian.
This recipe is already dairy-free and gluten-free. Make sure that if you are using pre-marinated fajita chicken breast that there are no added fillers that contain gluten.
Variations
- Spicy – add chili pepper flakes and make sure to use the jalapeno to make this recipe spicy
- Toddler/ Kid friendly – skip the jalapenos in this recipe to make this dish toddler and kid friendly!
Equipment
All you need to make this zesty quinoa salad is a
- A Medium Pan: I just bought the ceramic Caraway pan and I am obsessed!
- A Medium Pot: This caraway pot was also part of my set!
- Large Salad Bowl: This large salad bowl is similar to the one I have.
Disclaimer: Some of the links in this post are affiliate links, which means I make a small commission if you choose to purchase through qualifying links.
Storage
Leftovers can be stored in an air-tight container in the fridge for up to 4 days.
Meal Prep: You can also store in glass air-tight glass containers for up to 4 days.
Top tip
Start by preparing all of your ingredients according to the ingredient list so that you can easily add to a bowl and assemble at once!
Lunch
Looking for other Lunch recipes like this? Try these:
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Zesty Quinoa Salad
Equipment
- 1 Medium pot
- 1 Medium Skillet
- 1 Large Salad Bowl
Ingredients
- 2 Cups Cooked Quinoa
- 1 Cup Cherry Tomatoes Sliced
- 1 Can of Black Beans Rinsed and Drained
- ¼ Medium Red Onion Chopped
- 1 Cup Frozen Roasted Corn Thawed OR 1 Can of Sweet Corn, Drained
- 1 Bunch Cilantro Chopped
- 1 Jalapeno Optional, Chopped
- 8 Oz Pre-Marinated Fajita Chicken Breast Cooked and Chopped: Can also use rotisserie chicken or plain raw chicken breast and season with fajita seasoning, to taste.
- ⅓ Cup Avocado Oil
- 1 Lime Juiced
- 2 Garlic Cloves Minced
- Salt and Pepper To Taste
Instructions
- Cook your quinoa and chicken breast according to the instructions on the packaging and prepare all of your ingredients per the descriptions listed above (slice your tomatoes, chop your onions, etc).
- Allow your quinoa to cool down, add it into a large bowl, then add in your sliced cherry tomatoes, canned rinsed and drained black beans, chopped red onions, thawed roasted corn or canned drained corn, chopped cilantro, chopped jalapenos (if using) and your cooked and chopped chicken breast.
- In a small container, add in your avocado oil, lime juice, minced fresh garlic, salt and pepper. Whisk until well combined and then drizzle over the salad. Toss until everything is well combined, serve and enjoy or separate into glass meal prep containers and place in the fridge for up to 4 days!
Notes
Nutrition
FOOD SAFETY
- Cook to a minimum temperature of 165 °F (74 °C)
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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