In a medium saucepan, stir together water, picante sauce, quinoa, cumin, salt and pepper. Bring to a boil over high heat. Reduce the heat to medium, cover and simmer until the liquid is absorbed, about 15 minutes. Uncover pan and toss quinoa with a fork. Transfer mixture to a large bowl and let cool slightly. While still warm, add the remaining ingredients to the quinoa mixture, tossing well to combine. Add salt and pepper to taste. Serve slightly warm or let cool to room temperature.
(Note: I threw some lettuce and leftover, shredded chicken onto a plate before scooping some of this salad onto the top. It added some greens and extra protein and made for a great lunch!)
To freeze, allow to cool completely, then package in individual lunch serving sizes. To serve: Thaw and warm through. Serve warm or at room temperature. Note: the tomatoes will have a softer texture after freezing. You can also add them after thawing and before freezing.
I'm a Christian wife and a new homeschooling mom to a 8 year old, a 6 year old and a very busy 3 year old. I am passionate about being a good "Household Manager" and love to encourage women and parents in the areas of cooking, organizing, homeschooling and frugal living.