Vegan Chik'n Quinoa Corn Salad
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Prep: 15 minutes Serves 2 salads
INGREDIENTS
- 1 cup cooked quinoa
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 lime, cut into wedges
- Guacamole (store-bought or homemade)
- Alpha Homestyle Chik'n Strips
- Salt and pepper to taste
- Optional toppings: diced tomatoes, chopped cilantro, sliced jalapeños, pesto
DIRECTIONS
- Cook quinoa according to package instructions and set aside.
- Preheat a lightly oiled pan over medium heat. Add Alpha Homestyle Chik'n Strips to the pan and stir fry for 6-8 minutes if frozen, or 4-6 minutes if thawed, until lightly crisped and brown.
- While the strips are cooking, heat the corn kernels in a separate pan until warmed through.
- In a bowl, combine the cooked quinoa and corn kernels. Squeeze fresh lime juice from one or two lime wedges over the mixture. Season with salt and pepper to taste.
- To assemble the bowls: Divide the quinoa mixture among serving bowls. Top with the cooked Alpha Chik'n Strips. Add a generous dollop of guacamole on top of each bowl.
- Garnish with optional toppings such as diced tomatoes, chopped cilantro, or sliced jalapeños, if desired. Serve with additional lime wedges on the side for squeezing over the bowl before eating. Cheers!
This chicken-free meal doesn’t cluck around. Enjoy!
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