Southwestern Quinoa Recipe

Rinse the quinoa under cold water in a fine mesh sieve until water runs clear to remove any bitterness.

In a medium saucepan combine rinsed quinoa, 2 cups water and 1 tsp kosher salt. Bring to a boil over medium-high heat.

Reduce heat to low, cover, and simmer 15 minutes or until water is absorbed and quinoa is tender. Remove from heat and let rest, covered, 5 minutes. Fluff with a fork and spread on a tray to cool slightly (helps prevent wilting of kale).

While quinoa cooks, massage the sliced kale with a pinch of salt and 1 tsp olive oil (from the 2 tbs listed for vegetables) for 1–2 minutes until slightly softened and darker in color.

Place cooled quinoa, massaged kale, drained red beans, corn, halved cherry tomatoes and julienned daikon into a large mixing bowl and toss gently to combine.

Preheat a grill or grill pan to medium-high heat (about 400°F / 200°C). Pat chicken breasts dry.

In a small bowl mix 2 tbs olive oil, 1 tsp ground cumin, 1 tsp smoked paprika and 1 tsp black pepper. Brush or rub this mixture evenly over both sides of the chicken breasts.

If using fresh red bell pepper: brush with a little olive oil and place on the grill alongside the chicken, turning occasionally until charred and tender, about 8–10 minutes total. If using jarred roasted peppers, skip grilling and simply slice into strips.

Grill chicken 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and juices run clear. Remove and let rest 5 minutes, then slice into 1/2-inch strips.

Slice or chop the grilled/roasted red peppers into bite-size strips and add to the bowl with the salad base.

In a small bowl whisk together 4 tbs sweet chili sauce, 2 tbs fresh lime juice, 1 tbs olive oil, 1 tsp honey (or agave), minced garlic, 1/2 tsp salt and 1/4 tsp black pepper until smooth and homogenous.

Taste and adjust seasoning: add more lime for acidity, honey for sweetness, or salt to balance.

Pour the dressing over the quinoa-vegetable mixture and toss gently until everything is evenly coated.

Add sliced grilled chicken and roasted red pepper strips to the bowl and fold in gently to combine without breaking the quinoa.

Stir in thinly sliced scallions and chopped cilantro. Taste and add additional salt, pepper or a squeeze of lime if desired.

Serve immediately warm or at room temperature, or chill for 30 minutes to serve cold. Garnish with extra cilantro sprigs if desired.