BBQ Chicken Quinoa Salad

This is one of the most delicious meals I've made in the past couple of months. Even Corey (who doesn't normally think that a salad constitutes a meal and isn't quite on-board with quinoa yet) thought that it was delicious and said he was excited to eat it again--soon. This meal is also super healthy and quick to throw together if you use leftover quinoa and chicken. If you've never made quinoa before, here is a good tutorial on how to cook it. If you're looking for another way to enjoy it--try serving it with this Honey-Balsamic Glazed Salmon. Enjoy!

BBQ Chicken Quinoa Salad
adapted from What's Gaby Cooking 

serves 2

1 cup cooked quinoa
1/2 cup black beans, rinsed and drained
1/2 cup corn (fresh or frozen, thawed)
1 cup shredded, cooked BBQ chicken
1 1/2 - 2 cups baby spinach
1 avocado, diced
1/2 red bell pepper, diced
2 green onions (white and green parts), thinly sliced
2-3 Tb. BBQ sauce
2-3 Tb. ranch dressing
juice of 1/2 lime
1/8 tsp. each cumin and chipotle chili powder
fresh chopped cilantro and lime wedges for serving

1. Combine  BBQ sauce, ranch dressing, lime juice, cumin and chili powder in small bowl. Stir until completely combined.
2. Toss all remaining ingredients in large bowl. Drizzle with dressing. Divide evenly onto serving plates and serve with chopped cilantro and lime wedges.

One Pan Taco Dinner

Sorry, no picture today. I'm currently on bed rest (have been for the past week and a half) so I haven't been able to do much cooking lately. This is one of our favorite quick and easy meals. It's fast, flavorful, and we always have the ingredients on hand. I hope you enjoy it as much as we do!

One Pan Taco Dinner

1 lb. ground beef

1 medium onion, chopped

1 pkg. taco seasoning mix

1 cup salsa

2 cups minute white rice, uncooked

1 cup shredded cheddar cheese

2 cups shredded lettuce

1 large tomato, chopped

Optional Toppings

sour cream

avocado

tortilla chips

cilantro

olives

1. Brown meat and onion in large skillet on medium-high heat; drain.

2. Add 2 cups water, seasoning mix, and salsa. Bring to a boil.

3. Stir in rice. Sprinkle with cheese; cover. Cook on low heat 5 minutes, until rice is completely cooked and soft. Top with lettuce, tomato, and desired optional toppings just before serving.

Southwestern Cobb Salad

This was a nice, light summery meal that was both healthy and delicious. Enjoy!

Southwestern Cobb Salad

4 cups lettuce, chopped
1 cup shredded cheese, such as pepper jack or colby jack
1 can black beans, rinsed and drained
1 can sweet baby corn, rinsed and drained; or 2 cobs fresh corn, removed from cob
1 avocado, diced
2 Roma tomatoes, diced; or 1 cup cherry or grape tomatoes, halved
1 small can sliced olives
1 - 1 1/2 cups chicken, cooked and cubed
1/2 cup chopped red or green pepper (optional)
1/2 cup chopped red or green onion (optional)
1 handful fresh cilantro
1/4 cup salsa verde
1/2 cup ranch dressing
Tortilla chips or fresh cooked tortillas

1. Arrange lettuce along the bottom of 4 plates or bowls. Arrange cheese, black beans, corn, avocado, tomatoes, olives, chicken (and peppers and onions if desired) along the top of the lettuce.
2. Combine cilantro, salsa verde, and ranch dressing in a food processor or blender until well combined. Drizzle over top of salads. Top with additional cilantro, if desired. Serve with tortilla chips or freshly cooked tortillas.