Quinoa Salad with Black Beans and Grilled Chicken

Overland Expo, Overland Journal, Camping, Cooking

  • 2 cups quinoa (I prefer the red variety)
  • 1-1/2 cups low sodium chicken broth
  • 1 cup water
  • 1lb grilled chicken breast
  • 1 14oz can black beans, rinsed
  • 1 cup finely chopped red bell pepper
  • 1 roasted jalapeño chili, seeded and finely chopped (watch out for your eyes!)
  • 8 oz crumbled soft goat cheese
  • 1/2 cup coarsely chopped fresh cilantro
  • 2 cups cherry tomatoes
  • 3 limes
  • 1-1/2 tsp ground cumin
  • 1/4 cup olive oil
Serves 4 (as main)
Serves 8 (as side)

Pre-Trip Preparation:
With a fine mesh strainer, wash quinoa with cold water for about one minute, set aside. Bring chicken broth to a boil in a medium saucepan and stir in quinoa. Bring back to a boil, reduce heat to low, cover, and simmer for about 25minutes. The quinoa should still retain some firmness but should not be crunchy. Continue to cook until the desired consistency is met, remove from heat, and drain any excess broth. Place quinoa in a reusable plastic container to chill.
Heat barbeque to high heat and place jalapeño on grill. Rotate chili, with tongs, to evenly char/blacken the skin. Remove from the grill and place in a plastic zipper bag to sweat for two minutes. Wearing gloves, remove the jalapeño skin and stem. Slice the jalapeño in half lengthwise and remove seeds, if desired. Finely chop and place in a reusable plastic container to chill.

Preparation in the Field:
Juice limes into a small bowl and whisk together with cumin and olive oil. In a large bowl combine black beans, quinoa, red bell pepper, jalapeño, and lime/cumin dressing. Fold in the crumbled goat cheese, being careful to retain cheese crumbles.  Plate, garnishing with cilantro, tomatoes, and sliced grilled chicken breast.