Quinoa Salad With Chicken And Mixed Greens Recipe

ingredients

2 cups cooked and cooled quinoa*
2 chicken breasts (4 ounce size), grilled or baked and thinly sliced
1/4 cup dried currants or cranberries
1/4 cup chopped raw almonds
1/2 cup diced carrots
1/4 cup chopped mint
1/4 cup scallions, cut thinly diagonally
1/4 cup chopped parsley
1/4 cup lime juice
1 teaspoon agave nectar
1/2 teaspoon ground cumin
1 teaspoon sea or kosher salt
1/2 cup olive oil
4 cups salad greens (arugula)
2 tablespoons olive oil

directions

Mix together lime juice, agave nectar, cumin, salt and olive oil for dressing. Put remaining ingredients except chicken and salad greens in a bowl and toss with dressing. Adjust seasoning to taste.

Toss the arugula with the olive oil.

Mound half the quinoa salad on a bed of greens. Place sliced chicken on top.

NOTE: You could probably cut down on the olive oil a little and if you don't have agave you can sub honey.

* Rinse the quinoa before cooking, otherwise it tends to be bitter. Cook like rice, 1 part quinoa to 2 parts water.

nutrition data

Nutritional data has not been calculated yet.