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Quinoa Salad with Chicken, Grapes and Almonds

Yields8 Servings

 2 cups water
 2 ¾ cups quinoa, red or brown
 1 tsp vinegar (rice or balsamic)
 1 tbsp lemon juice
 1 tbsp lime juice
 ¼ tsp sea salt
 ¼ tsp freshly ground black pepper
 2 tbsp olive oil
 ½ cup fresh mint, chopped
 ½ cup fresh basil, chopped
 ¼ cup fresh cilantro, chopped
 2 cups shredded chicken breast
 2 cups grapes, halved
 ½ cup sliced & toasted almonds
 3 cups baby spinach, chopped
 ½ cup green onions, chopped
1

Rinse quinoa under cold running water and drain. Bring 2 cups water to boil and stir in quinoa. Reduce heat and simmer about 12–15 minutes until most of liquid is absorbed. Uncover, and set aside to cool. 15 Minutes

2

In a large bowl, whisk vinegar, lemon and lime juices with sea salt and pepper. Slowly add in olive oil and the fresh chopped herbs. Mix well.

3

Add cooled quinoa to dressing, and toss. Add chicken, grapes, nuts, chopped baby spinach and green onions and toss again.

4

Serve at room temperature or chilled, if preferred.

Tips
5

Have chicken cooked and shredded or chopped ahead of time, if desired. This is nice served on a lettuce leaf for presentation. Use red quinoa and green grapes or regular quinoa and red grapes for a colorful presentation.

Nutrition Facts

Serving Size 1¼ cups

Servings 0