Mexican Gluten-Free Dinner: Cilantro Lime Quinoa Salad & Spicy Grilled Chicken Fajitas

Allergens

Contains no common allergens unless specified.

Ingredients

• Quinoa Salad:
• 2 cups cooked quinoa (gluten
• free)
• 1 cup cherry tomatoes, halved
• 1 cup black beans, rinsed and drained
• 1/2 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1/4 cup lime juice (approx. 2 limes)
• 2 tablespoons olive oil
• Salt and pepper to taste Fajitas:
• 1 pound boneless, skinless chicken breasts
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 8 gluten
• free tortillas, warmed
• Optional: avocado, sour cream, shredded cheese, and hot sauce for serving

Instructions

1. In a large mixing bowl, combine cooked quinoa, cherry tomatoes, black beans, red onion, and cilantro.
2. In a separate small bowl, whisk together lime juice, olive oil, salt, and pepper.
3. Pour the dressing over the quinoa mixture and toss to combine. Set aside.
4. Cut chicken breasts into thin strips. In a medium mixing bowl, combine chicken with chili powder, paprika, cumin, garlic powder, onion powder, salt, and pepper. Toss to coat.
5. Preheat a grill or grill pan over medium high heat. Grill the chicken for 5 7 minutes per side, until cooked through and slightly charred. Remove from heat and let rest for a few minutes before slicing.
6. Assemble fajitas with sliced chicken, quinoa salad, and desired toppings such as avocado, sour cream, shredded cheese, and hot sauce.
7. Serve immediately.

Chef’s Insight

To ensure your quinoa is fluffy and not sticky, rinse it thoroughly before cooking. This will remove the bitter-tasting coating that some varieties have.

Notes

For a vegetarian option, replace the chicken with grilled portobello mushrooms or roasted vegetables.