“Quinoa, a basic food of the Incas, is high in protein and a good source of calcium.”
READY IN:
1hr
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Rinse the quinoa well under cold running water and drain well.
  2. Bring the chicken stock to a boil in a medium saucepan; add in the quinoa, reduce heat and cook, covered, 12-15 minutes or until tender.
  3. Most, if not all of the liquid should be absorbed; drain off any remaining liquid and let the quinoa cool.
  4. In a bowl, combine the chicken, quinoa, raisins, apricots, pine nuts, and ginger.
  5. To make the dressing: add the vinegar to a small bowl; whisk in teh sal until dissolved; add in pepper and curry powder; whisk in the canola oil.
  6. Pour the dressing over the chicken mixture; toss gently but thoroughly.
  7. cover and refrigerate for up to 8 hours.
  8. Serve chilled on a plate of romaine lettuce leaves.

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