All I'm saying is, "Um, yum."
(Serves 4.)
Ingredients:
- 1 cup quinoa, rinsed very well
- 2 cups chicken broth
- 2 chicken breasts
- salt & pepper
- 2 ears corn, shucked (or 1 cup corn kernels)
- 1/2 cup black beans, drained & rinsed
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup chopped fresh cilantro
- 1/4 cup plain Greek yogurt
- 1/4 cup BBQ sauce (plus a tad more for coating chicken)
Directions:
- Rinse quinoa very well in a fine mesh sieve under cold running water. Combine with the chicken broth in a saucepan, then bring to a boil. Place a lid on top, lower heat to medium-low, and cook until quinoa is tender, about 20 minutes.
- Meanwhile, season both sides of the chicken breasts with salt & pepper, then grill over medium-high heat for 4-5 minutes a side (mine were large so I grilled for 6 minutes per side), or until no longer pink in the center. (Alternatively you could poach the chicken, or use leftover or rotisserie chicken.) Add corn on the cob to the grill at the same time as the chicken, and rotate every couple of minutes to evenly char on all sides. Remove chicken and corn to a plate and let cool slightly. Shred or cut chicken into cubes, then mix with enough BBQ sauce (eyeball the amount) to coat. Slice kernels off the cob.
- To make the dressing, mix
together Greek yogurt and BBQ sauce in a bowl. Evenly divide the cooked
quinoa, shredded BBQ chicken, grilled corn, black beans, and shredded
cheese between four plates. (*In her blog, Iowa Girl Eats suggests putting the quinoa on the plate, then the shredded cheese, then black beans. STOP! Microwave to melt the cheese for about 20 seconds, take out, then top with remaining ingredients....the chicken and corn. This was delish!) Drizzle with yogurt and BBQ sauce "dressing",
then garnish with chopped cilantro.
*www.iowagirleats.com