MEXICAN QUINOA & CHICKEN SALAD
SERVES 4 PREP 10 MINS COOK 15 MINS
• 1 cup quinoa
• 500g chicken thigh fillets, thickly sliced
• 1 tbsp olive oil, plus 2 tbsp extra
• 30g taco seasoning mix
• 400g can red kidney beans, drained, rinsed
• 400g can corn kernels, drained
• 1 tomato, chopped
• 1 small red onion, sliced
• 1 lemon, juice
• ½ avocado, peeled, sliced
• ¼ cup coriander leaves
• corn chips, to serve
1 Cook quinoa following packet instructions.
2 Coat chicken in combined oil and seasoning mix.
3 In a medium frying pan, heat oil on high. Sauté chicken 6-8 mins, turning until cooked through.
4 In a large serving bowl, toss quinoa together with beans, corn, tomato and onion. Drizzle…
