Chicken & Quinoa Salad - cooking recipe

Ingredients

2 cups water or 2 cups vegetable broth
1 1/3 cups quinoa, rinsed well and drained
1 cup slivered almonds
3 tablespoons white wine vinegar
2 tablespoons olive oil
3 cups chicken breasts, cooked and shredded (about 2 medium breasts)
1 1/2 cups grapes, quartered
sea salt, to taste
fresh ground black pepper, to taste

Preparation

Bring water and a pinch of salt to a boil in a medium saucepan.
Add the quinoa, stir, cover, reduce heat to simmer for 15 minutes or until all water is absorbed.
Remove from heat & remove lid to cool.
In a skillet over medium heat, toast the almonds until light brown.
In a large bowl, mix the oil, vinegar, salt & pepper.
Stir in the quinoa to coat.
Add the chicken and grapes and toss to combine.
Serve sprinkled with the toasted almonds.