Chicken - Curried Quinoa Chicken Salad

By tdabbs

Vegetarian options - add tofu or chick peas in place of chicken.

Great as a side dish using vegetarian option

Ingredients

• 2 cups quinoa, cooked (1 cup dry = 2 cups cooked)
• 2 boneless, skinless chicken breasts, cooked and cut into bite-size
• 3/4 cup thinly sliced dried apricots (option – mandarin oranges)
• 2 green onions, thinly sliced
• 1/2 cup toasted walnuts or almonds
• 1/4 cup fresh cilantro, chopped
• 2 tsp. Curry powder
• 1/4 cup rice vinegar
• 1/3 cup canola oil
• 2 tsp. Fresh ginger, grated

Details

Servings 4

Preparation

Step 1

1. Rinse 1 cup quinoa under cool water and cook in 2 cups of water until all water has cooked away. Quinoa will be golden and chewy.

2. In a bowl, combine cooled quinoa, chicken, apricots, onions, nuts, and cilantro.

3. In a separate bowl, whisk together curry powder, rice vinegar, canola oil and ginger.

4. Drizzle over quinoa and stir to combine. Season lightly with salt and pepper.

For vegetarian option: substitute tofu or chickpeas for chicken.