Mexican Chicken & Quinoa Salad

Before we get started on the ingredient list we want you to know that you can make this ahead of time!



1/2 C Red quinoa

1/2 C Quinoa

2 C water

1 can garbanzo beans/chickpeas

1 tomato, chopped

Handful cilantro, chopped

1 pepper-red, yellow, green, any color, chopped

1/2 onion, chopped

1-2 lb diced chicken (cooked)

5 T (or more) olive oil

Juice of 1 lemon or lime

1 T cumin

Salt to taste

Red pepper flakes to taste

Plain organic yogurt-optional (for topping)

Avocado-optional (for topping)


Bring quinoa to boil in water then reduce heat to simmer 10-15 min. Cool and add the rest of the ingredients. You can eat it right away, but it gets better as it sits for a while and the flavors blend together. You can top with plain yogurt & avocado depending on your taste and nutritional needs.