Ingredients for 6 servings
- 1 Cup Quinoa
- 2 Cups Chicken Broth
- 2 Chicken Breasts
- Salt & Pepper
- 2 Ears Corn
- 1⁄2 Cup Black Beans
- 1⁄2 Cup Sharp Cheddar Cheese, Shredded
- 1⁄4 Cup Cilantro, Chopped
- 1⁄4 Cup Plain Greek Yogurt
- 1⁄4 Cup Barbeque Sauce
In a sauce pan, comnine the quinoa and the broth and bring to a boil. Reduce heat to a simmer and cover. Simmer for about 10 minutes or until done.
Season chicken with salt and pepper. Place chicken and corn on grill over medium-high heat and grill for about 10 minutes or until cooked through, flipping every couple of minutes. Remove from grill and shred or cube chicken. Slice corn kernels from cob.
In a large bowl, combine the quinoa, chicken, corn, black beans, cilantro and cheese.
In small bowl, mix the Greek yogurt and barbeque sauce and serve over quinoa mixture.