BBQ Chicken Quinoa Salad
Good Morning Friends! I hope this post finds you well. I had an opportunity to attend two inspiring events with my daughter in the past few days. The first was a conversation with authors Chelsea Clinton and Dave Eggers about how kids can get involved to make changes in the world. The second was an event at the Food Bank of Contra Costa and Solano where we enjoyed a simple meal of soup and bread while learning more about how we can end hunger for neighbors in our community. If you are searching for ways to inspire your children to tackle global issues such as providing clean water, protecting endangered species, ending hunger and putting a stop to bullying, I would check out Chelsea Clinton’s book Start Now! You Can Make a Difference. It gives concrete ideas about how children can make the world a better place. East Bay locals can click here to find out more about volunteering as an individual or family at the Food Bank of Contra Costa and Solano or contributing to a new monthly giving program, Nourish 365, that the Food Bank just launched this weekend. Find out more information at foodbankccs.org.
Last Tuesday I shared this Harvest Chicken Salad recipe that included Trader Joe’s Fully Cooked Organic Quinoa and Trader Joe’s Roast Chicken Breast to use as a shortcut. The recipe I’m sharing today would be a great choice to have for lunch or dinner the next day or later that week because you can use any leftover quinoa and chicken. The gluten free BBQ Chicken Quinoa Salad is a favorite of my entire family because they can personalize their own salad. It also makes great packable lunch or dinner. We take this salad in individual GladWare containers to the sports field frequently for night games because it does not have to be served warm and can be prepared in advance.
BBQ Chicken Quinoa Salad
The original recipe is from What’s Gaby Cooking and can be found here
- 1 cup cooked quinoa
- ¼ cup corn
- ¼ cup black beans
- 4 ounces chopped roast chicken
- ½ avocado, sliced
- 2 tablespoons shredded Mexican blend cheese
- BBQ sauce
- cilantro for garnish (optional)
Heat a pouch of the Trader Joe’s Fully Cooked Quinoa in the microwave for 3 minutes. Transfer 1 cup of the quinoa to a bowl. Drain and rinse Trader Joe’s Organic Black Beans and spoon over the quinoa. Heat Trader Joe’s Whole Kernel Corn on the stovetop or in the microwave for 2-3 minutes. You can also use fresh corn, cut from the cob. Add to salad. Slice cherry or grape tomatoes and place on top of previous ingredients. Chop up 4 ounces of chicken. Drizzle with BBQ sauce. Sprinkle cheese and top with sliced avocado. Enjoy!