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Quinoa Salad with Fresh Herbs, Peas and Chicken

Note/Suggestions: You should always rinse quinoa well before cooking to remove the bitter outter coating.
This dish can be served warm or at room temperature. If you don't have cilantro, substitute mint.
Makes 6 servings

Ingredients:

  • 1 cup of cooked chicken cubed or shredded
  • 1 cup of quinoa, rinsed
  • 1 cup of orange juice
  • 3/4 cup of cold water
  • 2 tsp of ground cumin
  • 2 cloves of garlic minced
  • 3 Tbsp of chopped chives
  • 1 cup frozen peas, thawed
  • 1/4 fresh basil, finely chopped
  • 3 Tbsp fresh cilantro, finely chopped
  • 2 tsp of orange zest

Directions:

  1. Combine quinoa, orange juice, water, cummin and a pinch of salt in a medium saucepan and bring to a boil.
  2. Reduce heat to a simmer and cover. Continue to simmer until all liquid is absorbed, about 15 minutes.
  3. Meanwhile, in a large sautee pan heat a small amount of olive oil over a medium-high heat Add garlic, and heat until fragrant.
  4. Add chicken, peas and chives and season with another pinch of salt and sautee until chicken and peas are heated through. About 2 minutes.
  5. In a large bowl, toss together the quinoa and chicken mixture with the basil, cilantro and orange zest. season with salt and freshly ground black pepper.