CHICKEN, FENNEL, & GRAPE QUINOA SALAD

Leftover cooked chicken? This healthy grain-salad recipe is the perfect way to use it up. We like the colour of red quinoa, but yellow works well too.

From: EatingWell Magazine, May/June 2017
By: Carolyn Malcoun EatingWell Senior Food Editor
MAKES: 6 servings
TOTAL TIME: Prep: 15 min.

Ingredients

1/3 cup extra-virgin olive oil
1/3 cup red-wine vinegar
2 tablespoons minced shallot
3/4 teaspoon salt
1/2 teaspoon ground pepper
3 cups cooked and cooled red quinoa
2 cups shredded cooked chicken breast
1 1/2 cups diced fennel
1 1/2cups halved red grapes
1/4 cup toasted pine nuts

Instructions

Whisk oil, vinegar, shallot, salt and pepper in a large bowl. Add quinoa, chicken, fennel and grapes; stir to combine. Serve topped with pine nuts.

Tips: To make 3 cups cooked quinoa: Bring 1 cup quinoa and 2 cups water to a boil in a medium saucepan. Reduce heat to maintain a gentle simmer; cover with a tight-fitting lid and cook until tender, 15 to 20 minutes. Remove from the heat and let stand for 10 minutes.