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Composed Quinoa salad with chicken and grapes

Source of Recipe

FOODday


Recipe Introduction

Gluten free.

List of Ingredients

1 C ivory quinoa
2 C water
3/4 tsp salt, divided
2 tsp Dijon mustard
2 T fresh lime juice
1/2 tsp ground cumin
1/2 tsp freshly ground black pepper
6 T olive oil
2 C cooked and diced chicken
1 C halved grapes
2 ribs celery, finely chopped


Recipe

Put the quinoa in a fine mesh strainer and rinse well, rubbing it between the fingers. Drain in the strainer.
Bring 2 cups water to a boil. Add the quinoa and 1/4 tsp of salt and return to the boil. Cover the pot, reduce the heat to low and simmer until just tender, about 15 minutes. Fluff with a fork. Replace lid, remove from heat and let sit, covered for 5-10 minutes.
In small bowl, stir together mustard, lime juice, cumin, remaining salt and pepper. Slowly whisk in the olive oil.
Combine quinoa, chicken, grapes and celery. Stir the dressing and toss it gently with the salad. Serve at room temperature.