Chicken & Quinoa Salad

This salad is high in protein and simple to make. I use chicken that has been grilled, but any leftover chicken would work. I might also try it with some baked tofu in place of the chicken.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 2  cups water or 2  cups vegetable broth
• 1 1⁄3 cups quinoa, rinsed well and drained
• 1  cup  slivered almonds
• 3  tablespoons white wine vinegar
• 2  tablespoons olive oil
• 3  cups chicken breasts, cooked and shredded (about 2 medium breasts)
• 1 1⁄2 cups grapes, quartered
•  sea salt, to taste
•  fresh ground black pepper, to taste

Directions

1. Bring water and a pinch of salt to a boil in a medium saucepan.
2. Add the quinoa, stir, cover, reduce heat to simmer for 15 minutes or until all water is absorbed.
3. Remove from heat & remove lid to cool.
4. In a skillet over medium heat, toast the almonds until light brown.
5. In a large bowl, mix the oil, vinegar, salt & pepper.
6. Stir in the quinoa to coat.
7. Add the chicken and grapes and toss to combine.
8. Serve sprinkled with the toasted almonds.