Quinoa Salad With Chicken And Black Beans - cooking recipe

Ingredients

2 tablespoons extra virgin olive oil, divided
1 garlic clove, minced
1 teaspoon paprika
1 cup quinoa
2 cups water
375 g boneless skinless chicken breasts, diced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon salt
1/2 teaspoon pepper
1 pinch cayenne pepper
3 green onions, sliced
2 plum tomatoes, diced
1/2 sweet red pepper, diced
2 cups canned black beans, drained and rinsed
1 cup corn kernel
1/4 cup fresh cilantro, chopped
2 tablespoons lime juice

Preparation

In saucepan, heat half of the oil over medium heat; cook garlic and paprika, stirring, until fragrant, about 30 seconds.
Stir in quinoa and add water; bring to boil. Reduce heat, cover and simmer until no liquid remains and quinoa is tender, about 15 minutes.
Meanwhile, in large skillet, heat remaining oil over medium-high heat; saute chicken, cumin, ground coriander, salt, pepper and cayenne until browned, about 5 minutes.
Add green onions, tomatoes, red pepper, black beans and corn; cook over medium heat, stirring, until red pepper is tender-crisp and chicken is no longer pink inside, about 5 minutes.
Transfer to large bowl. Add quinoa, cilantro and lime juice; toss to combine.