Mexican Quinoa Salad



(2 servings)

240 g of chicken breast

1/2 cup of dry quinoa

1 cup of black beans

1/2 cup of corn

1 red bell pepper, diced

1/2 avocado, diced

1 tbsp of olive oil

Juice of 1/2 lime

Salt and pepper

1/4 cup of fresh cilantro, chopped



  1. Preheat the oven to 400F°/200C°.
  2. Bake the chicken breast in the oven for 25 minutes or until done.
  3. Next, prepare the quinoa on the stove top according to the directions on the packaging.
  4. While the quinoa is cooking, combine the rest of the ingredients in a large bowl.
  5. Once the chicken and quinoa are done, add them to the bowl.
  6. Serve cold with fresh cilantro on top.