PREP 15 minutes COOK 15 minutes SERVES 4-6
You will need:
1 1/2 cups fat-free, less-sodium chicken broth
1 cup quinoa, rinsed
1 1/2 cups ( about 6 oz) cooked, cubed chicken (boil or bake, I use my handy dandy pressure cooker)
1/2 cup thinly sliced green onions
1/2 cup diced radishes ( about 4)
1/2 cup chopped seeded, peeled cucumber
1/4 cup chopped, fresh flat leaf parsley
3 TBSP toasted pine nuts
Putting it all together:
Rinse quinoa under running water to remove natural "soapy" film! Bring broth to a boil in a medium saucepan. Stir in quinoa. Turn down heat to low, cover and cook 15 minutes. Remove from heat, transfer to a bowl to cool slightly.
In a cast iron skillet, over medium heat, add pine nuts (No Oil) shaking constantly till golden brown, about 3 minutes.
In a large bowl combine chicken, radishes, onions, cucumber, parsley, quinoa and pine nuts. Toss gently to combine.
Dressing:
1/4 cup white wine vinegar
1 1/2 TBSP grapeseed oil (or evoo)
1 tsp ground cumin1/2 tsp salt
1/2 tsp freshly ground pepper
1 garlic clove minced
Combine all ingredients in a large measuring cup.
Whisk to combine. Pour over salad, toss gently.
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