Emily Madden with H-E-B shares a quick and healthy recipe.
The recipe for Emily's Tex-Mex quinoa salad is as follows:
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
* In large bowl combine all ingredients except arugula. Mix well. Fold in arugula and serve chilled.
* 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