Quinoa Salad Tacos!


Quinoa Salad tacos


  • 1 cup NorQuin Quinoa
  •  Chicken chopped (3 Chicken breasts or 4 chicken tights)
  • 1 celery stalk
  • 1/2 red bell pepper, chopped
  • 1/2 yellow bell pepper, chopped
  • 1/4 cup chopped parsley
  • 1/4 cup edamame
  • 2 Tbsp olive oil
  • 1 head of iceberg or romaine lettuce


  • 4 Tbsp olive oil
  • 2 Tbsp Dijon Mustard
  • 2 Tbsp rice vinegar
  • 2 Tbsp ponzu sauce
  • 1/2 Tbsp peanut butter
  • 1 Tbsp lime juice
  • 1/4 tsp garlic powder
  • 1/4 tsp sea salt
  • 1/4 tsp pepper


  1. First, prepare the dressing.  Combine all the dressing ingredients and mix well.
  2. Bring 4 cups of water to a boil in a medium sized saucepan. Once water has reached a boil, add Quinoa, cover and bring flame down to simmer for 12 minutes. Remove from heat and strain quinoa in a fine mesh strainer.
  3. Heat oil over medium heat and add chicken. Sauté for 10-15 minutes or until chicken is cooked through. Strain fat from pan and set chicken aside. 
  4. In the same pan, add red and yellow bell pepper and edamame. Sauté about 5 minutes or until softened. Remove from heat.
  5. In the same pan toss in the celery, chicken and then mix in the dressing.
  6. Cut and arrange lettuce into cups and fill with the quinoa, chicken mixture.

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