You GUYS.
I made quinoa again.
It might feel a bit trendy, and on its own it’s simple, but when all the flavors come together it becomes something really satisfying.
I like it.
I like you. So I’m telling you about it.
I hesitate to call this one my ideal summer meal because it does involve some cooking. It’s sweltering outside, but I’ve been stuck inside with an ear infection and cooler indoor temps, so turning on the oven smacked me in the face with how hot the house could get. Heat is not my friend.
That said, this quinoa bowl really is a complete meal. It has chicken, chickpeas, bacon, corn, roasted red peppers and a ton of flavor. The best part is it tastes excellent cold, so once you make a big batch and chill it, it’s ready to eat for several meals. I even stuffed this into tortillas once and made BBQ quinoa salad tacos — and they were delicious.
I didn’t think that was too much, and I still don’t.
This salad is also the perfect couch food while you’re belting out every Bruno Mars song you know. I’ve spent the past week-plus quoting Pitch Perfect and watching it on repeat — guilty as charged — and pairing this quinoa with that kind of lazy, cozy time is a great combo. Yes, I probably do watch too much TV. Also, I eat while watching.
Summer BBQ Quinoa Salad
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Ingredients
- 2 cups cooked quinoa
- 4 slices thick-cut bacon, chopped
- 1 red onion, sliced
- 2 garlic cloves, minced
- 2 boneless, skinless chicken breasts, cut into pieces
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/3 cup BBQ sauce + more for drizzling
- 1 cup cooked chickpeas
- 1 cup sweet corn kernels
- 1 (12-ounce) jar roasted red peppers, drained and chopped
- 1/2 cup freshly torn cilantro
- 4 green onions, sliced
Instructions
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Heat a large nonstick skillet over medium heat and add the bacon. Cook until crispy and the fat renders, then remove the bacon with a slotted spoon and drain on a paper towel. Add the sliced onion to the skillet and toss it in the bacon grease. Cover, reduce the heat to low and cook until the onion begins to caramelize, about 10–15 minutes, stirring occasionally. Stir in the garlic and cook for 30 seconds, then transfer the onions and garlic to a bowl.
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Season the chicken with salt, pepper, smoked paprika and onion powder. In the same skillet over medium-high heat, cook the chicken until browned and cooked through, about 10 minutes. Stir in 1/3 cup of the BBQ sauce and reduce the heat to low. Add the cooked quinoa, caramelized onions and garlic, chickpeas, corn, chopped roasted red peppers, and half of the cilantro and green onions. Toss to combine. Just before serving, fold in the bacon, reserving some for a garnish. Serve topped with the remaining cilantro, green onions and bacon, and drizzle extra BBQ sauce if desired.
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I appreciate you so much!
I lasted less than a week attempting to share a recipe without corn. Trust me — this one is worth it.