Quinoa & Brown Rice BBQ Chicken Salad

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Dietary: Egg-Free, Gluten-Free, Peanut-Free, Soy-Free, Tree-Nut Free, Whole Grain

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.

Prep: 10 min
Total Time: 25 min
Yield: 6 servings


  • 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 chicken broth and quinoa & brown rice packet in a medium sized saucepan, bring to a boil. Cover educe the heat to simmer. Simmer 15 to 18 minutes or until most all of the liquid has been absorbed.
  • Fluff the mixture with a spoon and set aside.
  • Combine corn, red pepper, cilantro and black beans in a medium sized bowl. Stir until well mixed.
  • Add the quinoa & 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.