Chicken and Quinoa Salad
- 2 C. water
- 1 1/3 C. quinoa
- Salt and pepper to taste
- 2 Tbsp. white wine vinegar
- 2 Tbsp. olive oil
- 2 C. shredded cooked chicken
- 1 1/2 C. green or red grapes, quartered
- 1/2 C. sliced almonds, toasted
Rinse quinoa under cold running water and drain. Bring 2 cups water to a boil. Stir in quinoa and a pinch of salt then reduce heat, cover and simmer until tender and most of the liquid is absorbed, 15 to 20 minutes. Uncover and set aside to let cool.
In a large bowl, whisk together vinegar, salt and pepper. Slowly add the oil, whisking well. Add quinoa and toss to combine. Add chicken, grapes and almonds and toss again. Serve at room temperature or chilled, if you like.