Every Sunday I'm going to post a recipe... most of them will be gluten free since gluten tends to make me sick, so don't expect too many carb loaded recipes ;)
A few days ago we were in the midst of our third day in a row of a heat advisory. There was no way I was going to do any cooking and I wasn't going to have Mark stand outside grilling. I didn't know what to make and one of my local facebook friends said she had made cold couscous salad. That's when it hit me... I should make that only I can't have couscous so I'll see if I can make something with quinoa. I just looked through my cabinets and grabbed a bunch of cans and the quinoa and started working. It was so yummy that I thought I'd try to put together the recipe for you. Since everything was just thrown together... the measurements are approximate.
1 cup uncooked quinoa, rinsed
2 cups chicken stock, veggie stock or water
2 cans kidney beans, rinsed and drained
2 cans of shredded chicken breast... I use the shredded chicken cans from Costco.
1-2 cups frozen corn kernels, thawed
1 onion chopped
3 garlic cloves
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1 tablespoon grapeseed oil
salt and pepper, to taste
Cook the quinoa in the stock according to the directions on the box (I made it in the microwave since I was not in the mood to cook). While the quinoa is cooking mix together all the remaining ingredients. When the quinoa has soaked up all the liquid add it to the other ingredients. Cover and refridgerate for a couple hours until cold. Serve and enjoy!
To make this vegetarian, skip the chicken and use a vegetarian stock. It's so yummy either way!
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4 comments:
Looks good. I love quinoa. What are those longer shreds. The chicken? Just curious. I was thinking of making a cold salad today. Maybe with feta and rice vinegar.
yeah, that's the chicken
This sounds so good! Thanks for sharing :)
looks yummy!! I will have to try it
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