Southwest Chicken Mango Quinoa
Prep time
Cook time
Total time
This quinoa salad is filled with flavours that compliment each other beautifully. For a vegetarian dish, omit the chicken and use a gluten-free vegetable broth instead.
Recipe type: Salad
Serves: 4
  • 1 1/2 cups quinoa, rinsed & drained if necessary (mine says "Pre-rinsed")
  • 3 cups gluten-free chicken broth
  • 2 chicken breasts, cut into bit size pieces
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cloves garlic, minced
  • 1/4 cup red onion, diced
  • 1/2 red pepper, diced
  • 1 jalapeno pepper, finely diced
  • 2 teaspoons chili powder
  • 2 tablespoons lime juice
  • 1 mango, diced
  • 1/2 cup cilantro, chopped
  1. In a medium size sauce pan, bring the chicken broth to a boil. Add the quinoa and stir. Turn the heat down to low and place the lid on the pot. Cook for 15-20 minutes, or until all of the liquid is absorbed.
  2. In a large skillet or frying pan over medium-high heat, saute your chicken in the olive oil until nearly done. Season with salt & pepper.
  3. Turn the heat down to medium and add the minced garlic, red onion, red pepper and jalapeno pepper. Saute, stirring frequently, until onion is translucent, about 5 minutes. Add the chili powder and stir.
  4. Place the cooked quinoa in a large bowl. Add in the chicken/onion mixture, lime juice, mango and cilantro and stir until mixed. Serve immediately, or allow to cool and refrigerate until ready to serve.
Recipe by Faithfully Gluten Free at