Nathan and I love spicy food and as you can see across our site from our Chicken Enchiladas to our delicious Black Bean Corn Salsa Appetizer we just love to make good food using simple ingredients from south of the border. The core combo in these recipes is so easy to make and so inexpensive that we can't help but do one variation or another each week. Whether its those delicious enchiladas or a lighter fare such as this salad, this somewhat spicy dinner always hits the spot.
Start by putting 1/2c of water into a small pot and getting it to a roaring boil. Once boiling, add in your 1/4c quinoa and cover. Reduce to a simmer and let sit, stirring occasionally, until the water is all gone. Dice up 1/3 - 1/2 of your jalapeno depending on how much spice you like and add it in with the quinoa. This softens the bite of the pepper and also pulls out its flavors very nicely.
Set your oven to broil and core the bell pepper so that all that is left is the meat outer flesh. We don't want any of those inner support strands, just the thick outer part of the pepper. Lay those flat on a baking sheet and place on the top shelf of your oven for 3-4 minutes or until it starts to blacken. Set aside to cool.
Rinse out your black beans if you used canned ones and combine with your roasted corn. If you don't have roasted corn, you can boil normal corn on the cob for a few minutes, cut off all the kernels and roast them along with the bell pepper. When clean, combine in a mixing bowl over the top of your arugula. Chop up your cilantro and add into the mix as well. Your bell peppers should be slightly cooled at this point too, so cut them up thinly and add them as well.
Toss your shredded chicken in any of your favorite southern spices and add to your salad bowl. Add in the quinoa and mix throughly as most of the ingredients will be on top of the arugula at this point. Once it is all mixed together, mix in or top with your avocado vinaigrette (Recipe Here), your avocado slices, and lime juice if you want it and you are all set to enjoy!