This make-ahead quinoa salad is great to take on a picnic or pack in your child’s lunch. The combination of chicken and quinoa add protein that serves as building blocks for bones, muscles, cartilage, skin, and blood. No doubt this recipe will be a go-to season after season for its balance of flavors and textures.
1 1/3 cups quinoa
Salt and pepper to taste
½ cup sliced almonds
2 T white wine vinegar
2 T olive oil
2 cups cooked chicken, shredded
1 ½ cups green grapes, halved
Rinse quinoa under cold running water and drain. Bring 2 cups to a boil. Stir quinoa and a pinch of salt into water. Reduce heat, cover, and simmer for 15-20 minutes, until quinoa is tender and all the liquid is absorbed. Uncover and let cool.
Toast almonds in dry skillet over low heat for 3-5 minutes, until lightly browned and fragrant.
For the vinaigrette, whisk vinegar, salt and pepper to taste in a large bowl. Slowly add oil, whisking well. Add the quinoa and toss with two forks to combine. Add chicken and grapes. Toss well, taste, and adjust seasoning, adding more vinegar if desired. Add toasted almonds just before serving and garnish with whole grapes, if desired. Serve at room temperature.
Yield: 4-6 servings
Per serving: 330 calories (110 from fat)
13g total fat (1.5g saturated)
4g dietary fiber