Leigh's Quinoa, Cranberry & Chicken Salad
1 cup quinoa
2 cups water
½ cup dried cranberries
¼ cup raw pistachios, shelled
1 small red capsicum, finely chopped
2 spring onions, finely chopped
½ cup parsley, finely chopped
1 cup cucumber, finely diced
1 cooked chicken breast, cut into small cubes or thin strips.
Bring the quinoa and water to the boil then turn the heat down to low. With lid on, cook the quinoa until soft and there is no moisture left. Cool then add all the other ingredients and mix well lasts for about 2 to 3 days.
Delicious served with Spicy Orange Dressing see recipe below.
This salad is great for BBQs, picnics or lunchboxes.
Spicy orange dressing
1 ½ tbsp orange juice I use freshly squeezed orange juice.
½ tbsp fresh lemon juice
2 ½ tbsp extra-virgin olive oil
1 garlic clove, crushed
Rock salt to taste
In a jar with lid on, shake all ingredients together until well combined. Pour over salad and toss. Enjoy with the Quinoa & Cranberry Chicken Salad.
Leigh Mac Ritchie and Manal after City 2 Surf