Southwestern Quinoa Recipe

Rinse the quinoa in a fine-mesh sieve under cold water until water runs clear. Combine rinsed quinoa, 2 cups water and 1/2 tsp kosher salt in a small saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer 15 minutes or until water is absorbed.

Remove pan from heat and let stand, covered, 5 minutes. Fluff with a fork and transfer to a large bowl to cool slightly while preparing other components.

Pat chicken dry. In a small bowl, mix 1 tbsp olive oil, 1/2 tsp cumin, 1/2 tsp smoked paprika, 1/4 tsp salt and 1/4 tsp black pepper. Rub mixture evenly over chicken breasts.

Preheat grill or grill pan to medium-high. Grill chicken 4–6 minutes per side, until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice into 1/2-inch strips or bite-sized pieces.

Preheat oven to 425°F (220°C). Core and seed bell peppers, cut into 1/2-inch strips. Toss peppers and corn kernels with 1 tbsp olive oil, 1/4 tsp salt and 1/8 tsp black pepper on a rimmed baking sheet.

Roast peppers and corn 12–15 minutes, turning once, until edges are blistered and lightly charred. If using fresh cherry tomatoes, add them to the sheet for the last 6–8 minutes so they blister but keep shape; if using very small tomatoes, roast whole the entire time.

While peppers roast, peel and thinly slice daikon into matchsticks or julienne to measure 1/2 cup. Thinly slice scallions and remove kale stems then slice kale into thin ribbons.

When roasted vegetables are done, let cool slightly. Combine roasted peppers, corn and cherry tomatoes in the large bowl with the quinoa.

Drain and rinse the red beans thoroughly. Add beans, chopped cilantro, sliced scallions, daikon and kale ribbons to the quinoa and roasted vegetable mixture.

Toss gently so beans and greens distribute evenly. The residual heat from the quinoa and roasted vegetables will slightly soften the kale.

In a small bowl, whisk together 3 tbsp sweet chili sauce, 1 tbsp lime juice, 1 tsp olive oil, 1/2 tsp soy sauce and 1/4 tsp hot sauce (if using). Taste and adjust salt or lime as needed.

Pour dressing over the quinoa mixture and add the sliced grilled chicken. Toss gently to coat all components evenly. Adjust seasoning with salt or more lime to taste.

Serve warm, at room temperature or chilled. Garnish with extra cilantro and scallion greens if desired.