Chicken and Quinoa Taco Salad

Rinse the quinoa if needed (some are pre-rinsed). I like to cook it in chicken broth, but water is fine. I think I used 1/2 cup uncooked quinoa and 1 cup chicken broth for this recipe. Follow package instructions. When done, set aside.

Put the onion and corn in a skillet with the olive oil and saute until the veggies start to brown; stir in chili powder, cumin, salt and pepper. Add tomatoes, cooked quinoa and beans and mix to combine. Remove from heat and mix in the cooked, shredded chicken.

To make the Creamy Chipotle Salsa dressing, just stir all salsa ingredients together to blend. Refrigerate until needed.

Serve chicken mixture on a bed of fresh greens, along with cheddar cheese, fresh tomatoes, green onion and parsley with Creamy Chipotle Salsa drizzled over the top.