Summer BBQ Quinoa Salad
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Unrated
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Total Time
40 mins
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Servings
2 to 4
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Course
Main Course
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Cuisine
American
Summer BBQ Quinoa Salad
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
- 2 cups quinoa cooked
- 4 lices Bacon chopped, thick-cut
- 1 red onion sliced
- 2 garlic minced, cloves
- 2 boneless, skinless chicken breasts, cut into pieces
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/3 cup BBQ sauce plus more for drizzling
- 1 cup chickpeas cooked
- 1 cup sweet corn kernels
- 1 roasted red peppers 12-ounce jar, drained and chopped
- 1/2 cup cilantro freshly torn
- 4 green onion sliced
Instructions
- Heat a large nonstick skillet over medium heat and add the bacon. Cook until crispy and fat is rendered, then remove the bacon with a slotted spoon and place it on a paper towel to drain. Add the onions to the skillet and toss to coat in the bacon grease. Cover the skillet, reduce the heat to low and cook until the onions begin to caramelize, about 10-15 minutes, stirring occasionally while cooking. Stir in the garlic and cook for 30 seconds, then remove the onions and the garlic and place them in a bowl.
- Season the chicken with the salt, pepper, paprika and onion powder. Add it to the same skillet over medium-high heat and cook until it is browned and golden on all sides, about 10 minutes. Once the chicken is cooked through, stir in 1/3 cup of the BBQ sauce and reduce the heat to low. Add in the cooked quinoa, onions, chickpeas, corn, red peppers and half of the cilantro and green onions. Toss well to mix. Right before serving, stir in the bacon, reserving a little bit for topping. Serve and garnish with the remaining cilantro, green onions and bacon.
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