In a medium-size saucepan bring the quinoa and water to a boil then reduce the heat to low, cover and simmer 15 to 17 minutes, or until quinoa is tender and has absorbed most of the liquid.
In a large bowl mix the cooked quinoa, frozen corn, red onion, salt and pepper then cover and refrigerate.
Season both sides of the chicken breasts with the Cajun seasoning.
Heat the oil in a cast-iron pan over medium-high heat until beginning to smoke then add the chicken to the pan and cook about 6 to 7 minutes per side or until cooked through.
Place the cooked chicken breasts on a plate and set aside.
Pull the quinoa salad from the refrigerator and divide between two plates.
Slice chicken breasts then place a sliced chicken breast on top of each salad.
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