Wednesday, August 6, 2014

Mango, Avocado, Tomato Chicken Quinoa Salad

I don't know about you but I am always on the lookout for a new salad to try. I troll Pinterest quite frequently looking for food for the blog and to try at home. I found this salad in the dead of winter and tucked it away for a summers day. I added, of course, my own variations and twists. 
The one ingredient, quinoa,  I am sure most people have not come much in contact. I, myself, was introduced to quinoa a few years back. My best friend and her family are always on the search for healthier and more natural ingredients to use in cooking. Quinoa is a naturally gluten free grain found mostly in Africa. It is akin to oatmeal and grits in that you can add anything, savory or sweet, with it and it is delicious. There are several varieties, or colors, of quinoa: white, red and brown. It is cooked like rice; boiled and simmered until the liquid has absorbed. The only thing I have found disconcerting and had to get use to seeing is the little sprouts that appear when the quinoa is fully cooked. Other than that little quirk, quinoa is a great protein packed, gluten free alternative to rice, pasta or potatoes. 
I hope you enjoy this salad as much as we do. Happy Eating!

Mango, Avocado, Tomato, Chicken Quinoa Salad

  • 1 medium mango, diced
  • 1 large avocado, diced
  • 1 large beef tomato, diced
  • 1 Tbsp diced green chilles
  • 1/2 cup black beans, rinsed and drained
  • 2/3 cup cooked red quinoa
  • 1/4 cup crushed pineapples
  • 2 boneless, skinless chicken breast, cooked and diced
  • 2 Tbsp lime juice
  • 1 Tbsp olive oil
  • 1 green onion, cut
Directions:
  1. Place all ingredients in a large bowl, mix well.
  2. May refrigerate before serving.