Easy Chicken Quinoa Salad

1/2 cup regular quinoa

1/2 cup red quinoa

1 rotisserie chicken, shredded (skin and bones discarded)

1 cup frozen vegetables

1 tablespoon Old El Paso™ taco seasoning mix

1 pinch salt and pepper

4 cups mixed greens

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1

Bring a pot of water to a boil. Add the quinoa and cook until little spirals form, about 20 minutes. Drain and return to the pot.
2

Steam the veggies according to package directions.
3

In a large bowl, combine the shredded chicken, veggies, quinoa, taco seasoning and a large pinch of salt and pepper. Toss to combine.
4

Serve warm salad over a bed of mixed greens!