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Ensalada de Quinoa y Pollo (Quinoa Chicken Salad)

Ensalada de Quinoa y Pollo (Quinoa Chicken Salad)

Erica Dinho
5 from 12 votes
Course Side Dish
Cuisine Colombian
Servings 4 servings


  • 1 cup organic quinoa
  • Salt
  • 2 cups diced and cooked chicken
  • 2 large carrots peeled
  • 1 cup cucumber cut into pieces
  • 3 tablespoons fresh chopped cilantro
  • 1 avocado peeled diced
  • 1 large tomato diced
  • ¼ cup thinly sliced red onion
  • Juice of 4 limes
  • 3 tablespoons olive oil
  • ¼ teaspoon of ground cumin
  • Salt and pepper to taste


  • Place the quinoa in a pot. Add 2 cups of water, and a pinch of salt. Cover and cook on a low simmer until all the water is evaporated and the quinoa is tender about 20 minutes. Fluff with a fork and place in a large salad bowl. Using a vegetable peeler cut the carrots lengthwise into thin ribbons or slices.
  • Add the chicken, carrots, cucumber, cilantro, tomato and red onion.
  • Whisk together the dressing, pour it over the quinoa salad and toss gently to coat. Season to taste with salt and ground pepper.
  • Just before serving, add the avocado and lightly mix.
Keyword Colombian Food, Colombian recipes, salad
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