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Quinoa Salad with Chicken, Grapes and Almonds

Serves 4 to 6
Time 20 min
Using the meat from a rotisserie chicken is a convenient shortcut for making this tempting main course salad. Serve over a bed of lettuce for lunch, dinner or picnics.
Ingredients
  • 1 1/3 cup quinoa
  • 1/4 teaspoon fine sea salt plus more to taste
  • 2 tablespoons white wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 2 cups shredded cooked chicken
  • 1 1/2 cup green or red grapes quartered
  • 1/2 cup sliced almonds toasted
  • 1/4 teaspoon ground black pepper
Method

Rinse quinoa under cold running water and drain. Bring 2 cups water to a boil. Stir in quinoa and 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 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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 1/3 cup quinoa
  • 1/4 teaspoon fine sea salt plus more to taste
  • 2 tablespoons white wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 2 cups shredded cooked chicken
  • 1 1/2 cup green or red grapes quartered
  • 1/2 cup sliced almonds toasted
  • 1/4 teaspoon ground black pepper