Inca Salad

Incan Salad Ingredients

• 1 cup dry quinoa
• water
• 2 cups diced yams or butternut squash
• Olive oil
• 1 cup diced red or orange bell pepper
• 1 bunch of cilantro, chopped
• 1 cup corn kernels, fresh roasted off the cob, or frozen works fine too
• 1 can black beans (15 oz.)
• 1 cup grape tomatoes
• 1 jalapeño, seeds removed, diced into small pieces
• 4 cloves garlic, minced
• 1/4 cup lime juice
• salt and pepper to taste
• roasted pepitas (pumpkin seeds)
• Whole rotisserie chicken

Inca Salad Instructions

1. Prepare Quinoa:
   • Boil 2 cups of water, stir in quinoa and bring back to a boil.
   • Cover pot, reduce heat and simmer for 15 minutes
   • Remove from heat and let sit, covered and uptouched, for 10 additional minutes
   • Fluff with a fork
2. Prepare Squash:
   • Dice yams, butternut squash or a combination of both
   • Place on foil lined cookie sheet
   • Drizzle with olive oil, season with salt and pepper
   • Roast at 400° F until tender
3. Prepare Corn:
   • Roast cobs of corn
   • Cut corn off the cob
   • Alternatively, frozen or canned corn will work in a pinch
4. Prepare Other Ingredients:
   • Dice red and/or orange bell peppers
   • Mince 3-4 cloves of garlic
   • Mince jalapeños
   • Cut cherry tomatoes in halves
   • Drain and rinse black beans
5. Prepare Chicken:
   • Cool chicken in refrigerator beforehand, then debone and cut into chunks
6. Assemble your Inca Salad:
   • Cool all ingredients to room temperature
   • Combine all ingredients
   • Season to taste with salt and pepper
   • Add chicken
   • Garnish with pepitas (roast seeds in oven beforehand)