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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This salad is high in protein and simple to make. I use chicken that has been grilled, but any leftover chicken would work. I might also try it with some baked tofu in place of the chicken. Ingredients:
2 cups water or 2 cups vegetable broth |
1 1/3 cups quinoa, rinsed well and drained |
1 cup slivered almonds |
3 tablespoons white wine vinegar |
2 tablespoons olive oil |
3 cups chicken breasts, cooked and shredded (about 2 medium breasts) |
1 1/2 cups grapes, quartered |
sea salt, to taste |
fresh ground black pepper, to taste |
Directions:
1. Bring water and a pinch of salt to a boil in a medium saucepan.
2. Add the quinoa, stir, cover, reduce heat to simmer for 15 minutes or until all water is absorbed.
3. Remove from heat & remove lid to cool.
4. In a skillet over medium heat, toast the almonds until light brown.
5. In a large bowl, mix the oil, vinegar, salt & pepper.
6. Stir in the quinoa to coat.
7. Add the chicken and grapes and toss to combine.
8. Serve sprinkled with the toasted almonds.
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