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Quinoa & Brown Rice BBQ Chicken Salad

 

As soon as the weather gets warm, I start thinking about salad for dinner.  Not just a side salad, but one that’s filled with so many good things that it becomes a main meal.  This Quinoa & Brown Rice BBQ Chicken Salad is that type of salad.  It’s made with Hodgson Mill Garlic and Herb Quinoa & Brown Rice, fresh corn, black beans, red bell pepper, cilantro and roast chicken.  This combination alone is pretty tasty, but don’t stop there.  Be sure to add a dollop of Creamy BBQ Sauce (BBQ sauce mixed with greek yogurt) and a sprinkle of cheddar cheese on top-- they take this salad to a whole other delicious level.

Because this salad starts with Hodgson Mill Garlic and Herb Quinoa & Brown Rice, it has 18 grams of protein right off the bat.  The addition of black beans, chicken and cheese raise the protein count even higher and give this salad the boost it needs to become a meal.  Hodgson Mill Quinoa & Brown Rice combos are also a convenient way to get dinner started since they’re already premeasured and mixed with zesty spices and flavors.  The rest of the ingredients for this salad can be prepped during the 15 minutes it takes to cook the quinoa and rice, so dinner can be on the table in less than 30 minutes.

 

To get started, combine the chicken broth and quinoa and brown rice packet in a medium sized saucepan and bring to a boil.  Place the lid on top and reduce the heat to simmer.  Cook for 15 to 18 minutes or until most all of the liquid has been absorbed.  Fluff the mixture with a spoon and set aside.

In the meantime, cut the kernels off of the corn, dice the bell pepper, chop the cilantro and prepare the beans by draining and rinsing them.  Put all four into a medium sized bowl.  Set aside.

 

Next, mix together the Greek yogurt and BBQ sauce in a small bowl.  Set aside. 

Give the vegetables a quick stir and then add the quinoa and brown rice and chicken to the bowl. Stir everything together until well mixed.  Divide the salad among the desired number of plates and top with a dollop of Creamy BBQ Sauce and a sprinkle of cheddar cheese.  Dinner’s ready – simple as that. 

Quinoa & Brown Rice BBQ Chicken Salad is the perfect meal to kick-off the warm days of summer.  Fresh corn (right off the cob), sweet red pepper, bright cilantro, black beans and roast chicken combined with Hodgson Mill Garlic and Herb Quinoa & Brown Rice make this a nutritious dish with lots of flavor.  Add a dollop of Creamy BBQ Sauce and a sprinkle of cheddar cheese and this salad is elevated to so much more than a simple side dish.  Give Quinoa & Brown Rice BBQ Chicken Salad a try the next time you’re in the mood for a salad that eats like a meal.  I have a feeling we’ll be making it quite a bit this summer – I hope you do, too.  Enjoy!

Quinoa & Brown Rice BBQ Chicken Salad

Ingredients

  • 1 pkg Hodgson Mill Garlic and Herb Quinoa & Brown Rice
  • 1 can (14.5 oz) chicken broth
  • 1 cup fresh corn kernels, from 2 ears of corn
  • 3/4 cup red bell pepper, diced
  • 1/4 cup cilantro, chopped
  • 1 cup black beans, drained and rinsed
  • 1 1/2 cups roast chicken, diced
  • 1 cup sharp cheddar cheese, shredded
  • Creamy BBQ Sauce, to serve (recipe below)

Instructions

Combine the chicken broth and quinoa and brown rice packet in a medium sized saucepot and bring to a boil.  Place the lid on top and reduce the heat to simmer.  Cook for 15 to 18 minutes or until most all of the liquid has been absorbed.  Fluff the mixture with a spoon and set aside.  Combine the corn, red pepper, cilantro and black beans in a medium sized bowl. Stir until well mixed.  Add the quinoa and brown rice and chicken to the bowl and stir until well mixed.  Divide the salad among the desired number of plates and top with a dollop of Creamy BBQ Sauce and a sprinkle of cheddar cheese. Serve immediately.  Leftovers can be kept in an airtight container for up to three days. 

Creamy BBQ Sauce

  • 5 oz plain Greek yogurt
  • ¼ cup BBQ sauce

 Stir yogurt and BBQ sauce together in a small bowl.  Use as a topping for quinoa and brown rice salad.

 Notes

  I used Show Me BBQ sauce, but any smoky BBQ sauce will work well in the sauce. 

Servings

Makes 6 servings

Adapted from: iowagirleats.com

You can find Quinoa & Brown Rice BBQ Chicken Salad and other recipes from Hodgson Mill by visiting the Recipes page.


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Author: Holly






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