Quinoa Chicken Salad - cooking recipe

Ingredients

Salad
1 1/2 cups low sodium chicken broth
1 cup quinoa
1 1/2 cups cubed cooked chicken
1/2 cup thinly sliced green onion
1/2 cup diced radish
1/2 cup chopped seeded peeled cucumber
1/4 cup chopped fresh flat leaf parsley
2 tablespoons pine nuts, toasted
Dressing
1/4 cup white wine vinegar
1 1/2 tablespoons extra virgian olive oil
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1 garlic clove, minced

Preparation

*Rinse quinoa in a seive under cold water very well to remove natural, soapy film residue.
1. To prepare salad, bring broth to a boil in a medium sauce pan, gradually stir in quinoa. Cook 18-20 minutes. Remove from heat, transfer to a bowl to cool slightly.
2. In a cast iron skillet, over medium heat, add pine nuts (NO OIL) and shake constantly until golden brown, about 3 minutes.
3. Add chicken, onions, radishes, cucumber, parsley, and toasted pine nuts., toss gently to combine.
4. To prepare dressing, combine vinegar, and remaing ingredients stirring with a whisk. Drizzle over salad, toss to combine.