Quinoa Salad with Chicken, Grapes and Almonds

Serves 4 to 6

Using the meat from a rotisserie chicken is a convenient shortcut for making this tempting main course salad. Serve over lettuce and chopped fresh veggies for lunch, dinner or picnics.

Ingredients

2 cups water
1 1/3 cups quinoa
Salt and pepper to taste
2 tablespoons white wine vinegar
2 tablespoons olive oil
2 cups shredded cooked chicken
1 1/2 cups green or red grapes, quartered
1/2 cup sliced almonds, toasted

Method

Rinse quinoa under cold running water and drain. Bring 2 cups water to a boil. Stir in quinoa and a pinch of salt then reduce heat, cover and simmer until tender and most of the liquid is absorbed,15 to 20 minutes. Uncover and set aside to let cool.

In a large bowl, whisk together vinegar, salt and pepper. Slowly add the oil, whisking well. Add quinoa and toss to combine. Add chicken, grapes and almonds and toss again. Serve at room temperature or chilled, if you like.

Nutrition

Per serving: 350 calories (130 from fat), 14g total fat, 2g saturated fat, 25mg cholesterol, 260mg sodium, 39g total carbohydrate (5g dietary fiber, 7g sugar), 18g protein

http://www.wfmi.org/recipes/611