Sweet Pineapple Chicken Quinoa Salad

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.