Summer BBQ Quinoa Salad

Ingredients
2 cups cooked quinoa
4 slices thick-cut bacon, chopped (can use turkey bacon)
1 red onion sliced
2 garlic cloves minced
2 boneless skinless chicken breasts, cut into pieces
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon smoked paprika
1/3 cup BBQ sauce + more for drizzling
1 cup cooked chickpeas (could use cannellini beans)
1 cup sweet corn kernels
1 (12-ounce) jar roasted red peppers, drained and chopped
1/2 cup freshly torn cilantro

Instructions
Heat a large nonstick skillet over medium heat and add the bacon. Cook until fat is rendered, then add the onions to the skillet and toss to coat in the bacon grease. Cover the skillet, reduce the heat to low and cook until the onions begin to caramelize, about 10-15 minutes, stirring occasionally while cooking. Stir in the garlic and cook for 30 seconds.

Season the chicken with the salt, pepper, and paprika. Add it to the same skillet over medium-high heat and cook until it is browned and golden on all sides, about 10 minutes. (I sear the outside brown whole, then pull and slice, and return slices to skillet) Once the chicken is cooked through, stir in 1/3 cup of the BBQ sauce and reduce the heat to low. Add in the cooked quinoa, chickpeas, corn, red peppers and half of the cilantro. Toss well to mix. Right before serving garnish with the remaining cilantro and drizzle some BBQ sauce.

1 ½ cups = 358 calories

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