Chicken and Cranberry-Quinoa Salad
- Yield: 6-8 servings
Ingredients
- 1 1/4cups quinoa
- 2cups low sodium chicken stock
- 1/2teaspoon kosher salt
- 2 1/2cups cooked, shredded chicken
- 2tablespoons extra virgin olive oil
- 2tablespoons lemon juice
- 1cup diced red apple
- 1cup diced pear
- 1/2cup diced sweet onion
- 1/2cup hazelnuts, toasted and chopped
- 1/2cup dried sweetened cranberries (e.g., Craisins)
- pinch ground cinnamon
- pinch ground cloves (or allspice)
- -- Kosher salt
- -- Freshly ground black pepper
- -- Fresh mint sprigs, for garnish
- -- Lemon slices, for garnish
Instructions
Add quinoa, chicken stock, and 1/2 teaspoon salt to a medium saucepan; bring to a boil over high heat. Reduce heat to a simmer, cover, and continue cooking until all water is absorbed (about 15-20 minutes).
In a large mixing bowl, combine quinoa, chicken, olive oil, lemon juice, apple, pear, onion, hazelnuts, cinnamon and cloves. Mix until well combined. Season to taste with salt and pepper. Place in refrigerator. Serve slightly chilled (or at room temperature). Garnish with mint and lemon.
Makes 6-8 servings