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 combine with Hodgson Mill Garlic and Herb Quinoa & Brown Rice to make this a nutritious dish with lots of flavor.
- 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
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.
I used Show Me BBQ sauce, but any smoky BBQ sauce will work well in the sauce.
Makes 6 servings
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