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!

This is a closeup overview of my zesty quinoa salad. This is a close up before the salad was tossed and show cases the black beans, chopped red onions, chopped chicken breast, sliced tomatoes, quinoa and cilantro.

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
Instructions
Substitutions
Variations
Equipment
Storage
Top tip
Lunch
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FOOD SAFETY

Ingredients

This is a closeup side view of my zesty quinoa salad. This is a close up before the salad was tossed and show cases the black beans, chopped red onions, chopped chicken breast, sliced tomatoes, quinoa and cilantro.

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

This is an overhead view of the zesty salad after it was tossed in a large salad bowl.

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.

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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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