Clean, wash and marinate boneless chicken ( breast piece) with salt and pepper for about 15-30mins. Cook the marinated chicken either in a pressure cooker( 2 whistles) / microwave (7-8mins)/ saute it on a griller pan. Once the chicken is done, shred it into smaller pieces.
Boil the yellow corn separately.
Boil the quinoa separately too till it cooks and turns translucent. (* To reduce the cooking time of quinoa, soak it for 1-2 hours)
Finely chop the capsicum and set it aside.
Heat coconut oil. Add in finely chopped garlic and saute it till it turns slightly brown.
Add in capsicum and saute. Then add in the shredded chicken and cooked corn. Saute it.
Add in the red chili powder, vinegar, tamari sauce, and salt.
Finally, add in the cooked quinoa. Saute lightly and serve.
Notes
This recipe can serve up to 4 people if served as a salad and can serve up to 2 people when consumed as a one meal dish.