Ingredients
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1 1/2 cups low sodium chicken broth
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1 cup quinoa
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1/2 cup diced radish
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1/2 cup chopped seeded peeled cucumber
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1/4 cup chopped fresh flat leaf parsley
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2 tablespoons pine nuts, toasted
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1/4 cup white wine vinegar
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1 1/2 tablespoons extra virgian olive oil
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1/2 teaspoon salt
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1 teaspoon ground cumin
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1 1/2 cups cubed cooked chicken
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1/2 cup thinly sliced green onion
Instructions
- *Rinse quinoa in a seive under cold water very well to remove natural, soapy film residue.
- 1. To prepare salad, bring broth to a boil in a medium sauce pan, gradually stir in quinoa. Cook 18-20 minutes. Remove from heat, transfer to a bowl to cool slightly.
- 2. In a cast iron skillet, over medium heat, add pine nuts (NO OIL) and shake constantly until golden brown, about 3 minutes.
- 3. Add chicken, onions, radishes, cucumber, parsley, and toasted pine nuts., toss gently to combine.
- 4. To prepare dressing, combine vinegar, and remaing ingredients stirring with a whisk. Drizzle over salad, toss to combine.