Easiest Way to Make Delicious Zesty quinoa salad & chicken tacos

Zesty quinoa salad & chicken tacos. In a large bowl combine quinoa, cucumber, tomatoes, onion, avocado, feta and parsley. Make dressing: In a medium bowl, combine olive oil, vinegar, honey and garlic. Quinoa with various veggies and a zesty (and easy) vinaigrette that makes a wonderful salad dressing for any salad.

Zesty quinoa salad made with tri-color quinoa, fresh tomatoes, cucumbers, radishes, green bell pepper, Kalamata olives, feta cheese, fresh mint leaves and a delicious summery dressing that brings all ingredients together. This salad is great for both weekday dinners and parties, pot-lucks, picnincs and family gatherings. The dressing is a little tangy with just the right amount of sweetness for a great side year round. You can have Zesty quinoa salad & chicken tacos using 12 ingredients and 8 steps. Here is how you cook it.

Ingredients of Zesty quinoa salad & chicken tacos

1. It's 3 of chicken breasts.
2. You need 1 1/2 cup of quinoa.
3. It's 1 can of black beans ( drained & rinsed ).
4. Prepare 1 can of corn ( Drained & rinsed ).
5. You need 2 of avocados diced.
6. You need 2 of limes squeezed.
7. It's 1 of roma tomato.
8. You need 1 of cilantro.
9. You need 1 of corn tortillas.
10. You need 1 of taco seasoning.
11. Prepare 1/2 tbsp of red pepper flakes.
12. It's 1/4 tbsp of cumin.

Thankfully, since those days, I have found much more tasty ways to prepare it - like Easy Quinoa Salad. Despite its bum rap, quinoa is a nutritional powerhouse - it is more nutritious than rice! Now, when I think of serving rice with a meal, I often fix quinoa instead. This quinoa salad is refreshing, crisp and delicious.

Zesty quinoa salad & chicken tacos step by step

1. Rinse and drain your quinoa. A mesh strainer works best . Once dry heat up your pot and toast the quinoa for a couple of minutes..
2. Pour 2 1/2 cups of water in the pot and bring to a boil. Cover and simmer for 15 to 18 minutes. Fluff with fork and set aside to cool..
3. While quinoa is cooking heat up your grill and rub your chicken breasts with taco seasoning and oil..
4. Add chicken to grill and cook throughly, about 4 minutes per side depending on grill..
5. Wisk together lime juice,oil,cumin,black pepper,and red pepper flakes.
6. In a large bowl fold together quinoa ,black beans, corn,diced roma tomato,chopped cilantro,and cubed avocados while pouring lime juice mixture over the top of it .let sit in fridge or serve immediately..
7. Cube chicken into pieces and serve on the corn tortillas..
8. I dressed my tacos up with salsa and sour cream. You can also use the quinoa as a topping it will surprise you..

It's made simply with fresh cucumber, red bell pepper, red onion, chickpeas, fresh parsley and a garlicky olive oil and lemon dressing. The salad sort of reminds me of tabouleh, an herbed Lebanese salad with tomatoes and bulgur. Light and citrusy, it's a whole new way to enjoy quinoa. Lime juice and cilantro give a refreshing kick, while quinoa and black beans provide tasty vegan protein. Add water; bring to a boil.