Sweet Pineapple Chicken Quinoa Salad

Ingredients

• • 4 cups water
• • 2 cup uncooked quinoa
• Spices:
• • 2 Tablespoons olive oil
• • 2 Tablespoons lemon juice
• • 2 teaspoon ground ginger
• • 1 1/4 teaspoon ground cumin
• • 1 teaspoon salt
• Add-ins:
• • 4 cups fresh arugula, roughly chopped
• • 2 cups cooked chicken breast, chopped (canned, rotisserie, or grilled all work well)
• • 1 1/2 cup shelled, whole pistachios
• • 1 cup chopped green onions
• • 1 cup fresh cilantro, rinsed and finely chopped
• • 1 cup chopped dried pineapple
• • 1 cup dried cherries, roughly chopped
• • 1 cup flaked, unsweetened coconut

Directions

1. In a medium saucepan, bring water to a boil. Add quinoa, cover and reduce heat to simmer for 12 minutes, or until water is completely absorbed.
2. Transfer quinoa to a large bowl and allow to cool for at least 5 minutes. Add the spices to quinoa until mixed.
3. Add remaining ingredients (add-in) until well evenly distributed.
4. You can serve this at room temperature or cold. If serving more than 2 hours after preparing, store in the refrigerator in an airtight container for up to 5 days.