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.
Ingredients: [‘water’, ‘quinoa’, ‘slivered almonds’, ‘white wine vinegar’, ‘olive oil’, ‘chicken breasts’, ‘grapes’, ‘sea salt’, ‘fresh ground black pepper’]
Quantity of 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 “]
Number of Servings: 6
Steps: [‘Bring water and a pinch of salt to a boil in a medium saucepan.’, ‘Add the quinoa, stir, cover, reduce heat to simmer for 15 minutes or until all water is absorbed.’, ‘Remove from heat & remove lid to cool.’, ‘In a skillet over medium heat, toast the almonds until light brown.’, ‘In a large bowl, mix the oil, vinegar, salt & pepper.’, ‘Stir in the quinoa to coat.’, ‘Add the chicken and grapes and toss to combine.’, ‘Serve sprinkled with the toasted almonds.’]