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Santa Fe Quinoa Salad – Food Friday


Today’s Food Friday is a perfect recipe to make when you look in your fridge and have no clue what to make.  It’s great because it’s fast (seriously, 15 minutes!) and can be easily adjusted to use any veggies, protein or pantry items.  In fact, it’s so easy to make, I only have the final plated dish to show you.PINIMAGE
Santa Fe Quinoa Salad
1/2 c. quinoa, uncooked

1 c. water or chicken stock

1 chicken breast, diced (can substitute beef, pork, shrimp, tofu or no meat for a perfect Meatless Monday dish!)

1 t. olive oil

1/4 c. onion, chopped

1 can black beans, rinsed

1/2 c. mango, diced

1/2 c. corn

1/2 c. red pepper, diced

1/2 t. cumin

1/2. garlic powder

salt and pepper to taste

serve with lime slices, cilantro, BBQ sauce



In a small saucepan bring water or stock to a boil.  Add quinoa.  Reduce heat; cover and simmer for 12-15 minutes or until water is absorbed.  Remove from heat; fluff with a fork.   While quinoa is cooking, cook chicken in olive oil and dice all vegetables.  After quinoa has been fluffed, add remaining ingredients.  Stir and enjoy!

Serves 2


Other ideas of things you can add:



-black olives


-pepper jack cheese


-green onions

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