Eat Smart  |  Posted 10.13.14

Corn and Quinoa Salad with Chicken

Corn and Quinoa Salad with Chicken

Quinoa is a protein-rich, mild tasting grain that cooks quickly. This colorful salad keeps well overnight.

Note: If using frozen corn, add to hot quinoa before letting it stand.


  • 1/2 cup quinoa, well rinsed and drained
  • 1 1/4 cups cold water
  • 1 cup canned corn, drained (see note)
  • 1 cup (3 oz) roasted or gilled chicken breast, cut in 1/2-inch pieces
  • 1 medium tomato, seeded and chopped
  • 1/2 cup finely chopped red onion
  • 1 small jalapeno pepper, seeded and minced (optional)
  • 1/2 cup lightly packed fresh cilantro leaves, chopped
  • juice of one orange
  • 1/2 tsp ground cumin
  • 1 tsp olive oil
  • salt and freshly ground black pepper to taste


  • In medium saucepan, combine quinoa with water. Bring to a boil over medium-high heat.
  • Reduce heat; cover and simmer 20 minutes.
  • Remove from heat. Let stand, covered, 5 minutes.
  • In medium bowl, combine quinoa, corn, chicken, tomato, onion, jalapeno, if desired, and cilantro.
  • Add orange juice, cumin and olive oil. Toss to coat. Season with salt and pepper, if desired.

Makes 4 servings. Per serving: 195 calories, 4 g. total fat (<1 g. saturated fat), 30 g. carbohydrates, 11 g. protein, 3 g. dietary fiber, 169 mg. sodium.

Recipe from American Institute for Cancer Research