Quinoa Chicken Salad

16 ingredients
5 steps

Ingredients

  • Salad
  • 1 1/2 cups low sodium chicken broth
  • 1 cup quinoa
  • 1 1/2 cups cubed cooked chicken
  • 1/2 cup thinly sliced green onion
  • 1/2 cup diced radish
  • 1/2 cup chopped seeded peeled cucumber
  • 1/4 cup chopped fresh flat leaf parsley
  • 2 tablespoons pine nuts, toasted
  • Dressing
  • 1/4 cup white wine vinegar
  • 1 1/2 tablespoons extra virgian olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground pepper
  • 1 garlic clove, minced

Directions

  1. 1
    *Rinse quinoa in a seive under cold water very well to remove natural, soapy film residue.
  2. 2
    1. To prepare salad, bring broth to a boil in a medium sauce pan, gradually stir in quinoa. Cook 18-20 minutes. Remove from heat, transfer to a bowl to cool slightly.
  3. 3
    2. In a cast iron skillet, over medium heat, add pine nuts (NO OIL) and shake constantly until golden brown, about 3 minutes.
  4. 4
    3. Add chicken, onions, radishes, cucumber, parsley, and toasted pine nuts., toss gently to combine.
  5. 5
    4. To prepare dressing, combine vinegar, and remaing ingredients stirring with a whisk. Drizzle over salad, toss to combine.

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