Tuesday's Meal: Tex-Mex Quinoa Salad

Emily Madden with H-E-B shares a quick and healthy recipe.

The recipe for Emily's Tex-Mex quinoa salad is as follows:

Ingredients

2 cups cooked quinoa

1 1/2 cup shredded or diced chicken, cooked

1/2-3/4 cups pico de gallo

1/4 cup queso fresco

1/4 cup diced piquillo peppers

2 cups arugula

1 jar Red Rio Comal Sauce

Method

* In large bowl combine all ingredients except arugula.  Mix well.  Fold in arugula and serve chilled.

OR

* Heat skillet and add chicken and Comal sauce.  Simmer 10 minutes.

* Add in pico, quinoa and piquillo peppers.  Turn off heat mix well.  Next fold in arugula and cheese.  Serve warm
 

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