Cinnamon-Scented Quinoa & Smoked-Chicken Salad |
|
 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
Rice (white or basmati) can stand in as a substitute for the quinoa in this Morrocan style salad. Ingredients:
1 cinnamon stick |
1/2 teaspoon salt |
1 cup quinoa |
1/4 cup lemon juice |
2 tablespoons oil, olive |
2 teaspoons lemon zest |
1 garlic clove, finely chopped |
1 teaspoon cumin, ground |
1/2 teaspoon cinnamon, ground |
1/4 teaspoon turmeric |
1/2 lb chicken or 1/2 lb turkey, smoked, cut into long thin strips |
2 stalks celery, diced (about 1 cup) |
1/2 cup scallion, chopped |
1/2 cup currants (if available) |
2 tablespoons pine nuts, toasted |
tabasco sauce or hot sauce |
Directions:
1. Pour 2 cups of water into a medium sized saucepan, add cinnamon stick and salt. Bring to a boil over high heat.
2. Add quinoa, reduce to low heat, and simmer for 15 minutes or until the quinoa is tender and the liquid has been absorbed.
3. Remove the cinnamon stick. Fluff the quinoa with a fork and set aside.
4. In a large bowl, whisk together the lemon juice, oil, lemon zest, garlic, cumin, cinnamon, turmeric and hot sauce. Add the chicken/turkey, celery, scallion, currants, pine nuts, and the cooked quinoa.
5. Toss well to combined.
6. Season with salt and pepper.
|
|