Quinoa Salad with Chicken, Grapes, and Almonds

cooking in kitchen

Makes 8 servings (1 serving ≈ 1 1⁄4 cups)

Ingredients
2 cups water
1 1⁄4 cups quinoa, red or brown
1 teaspoon vinegar (rice or balsamic)
1 tablespoon lemon juice
1 tablespoon lime juice
1⁄4 teaspoon sea salt
1⁄4 teaspoon pepper
2 tablespoon olive oil
1⁄2 cup fresh mint, chopped
1⁄2 cup fresh basil, chopped
1⁄4 cup fresh cilantro, chopped
2 cups shredded chicken breast
2 cups grapes, halved
1⁄2 cup sliced & toasted almonds
3-4 cups baby spinach, chopped
1⁄2 cup green onions, chopped

Directions
Rinse quinoa under cold running water and drain. Bring 2 cups water to boil and stir in quinoa. Reduce heat and simmer about 12–15 minutes until most of liquid is absorbed. Uncover, and set aside to cool.
In a large bowl, whisk vinegar, lemon and lime juices with sea salt and pepper. Slowly add in olive oil and the fresh chopped herbs. Mix well.
Add cooled quinoa to dressing, and toss. Add chicken, grapes, nuts, chopped baby spinach and green onions and toss again.
Serve at room temperature or chilled, if preferred.

Tips: Have chicken cooked and shredded or chopped ahead of time, if desired. This is nice served on a lettuce leaf for presentation. Use red quinoa and green grapes or regular quinoa and red grapes for a colorful presentation.

From The Institute of Functional Medicine

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