Directions:
- Rinse the quinoa well under cold running water and drain well.
- Bring the chicken stock to a boil in a medium saucepan; add in the quinoa, reduce heat and cook, covered, 12-15 minutes or until tender.
- Most, if not all of the liquid should be absorbed; drain off any remaining liquid and let the quinoa cool.
- In a bowl, combine the chicken, quinoa, raisins, apricots, pine nuts, and ginger.
- To make the dressing: add the vinegar to a small bowl; whisk in teh sal until dissolved; add in pepper and curry powder; whisk in the canola oil.
- Pour the dressing over the chicken mixture; toss gently but thoroughly.
- Cover and refrigerate for up to 8 hours.
- Serve chilled on a plate of romaine lettuce leaves.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 453.3 Kcal (1898 kJ) | ||
| Calories from fat | 257.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.56g | 44% | |
|---|---|---|---|
| Cholesterol | 33.59mg | 11% | |
| Sodium | 627.52mg | 26% | |
| Potassium | 485.87mg | 10% | |
| Total Carbs | 34.65g | 12% | |
| Sugars | 7.47g | 30% | |
| Dietary Fiber | 2.16g | 9% | |
| Protein | 16.81g | 34% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 2.3mg | 13% | |
| Calcium | 33.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 244.47 Kcal (1024 kJ) | ||
| Calories from fat | 138.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.4g | 44% | |
|---|---|---|---|
| Cholesterol | 18.12mg | 11% | |
| Sodium | 338.42mg | 26% | |
| Potassium | 262.03mg | 10% | |
| Total Carbs | 18.68g | 12% | |
| Sugars | 4.03g | 30% | |
| Dietary Fiber | 1.17g | 9% | |
| Protein | 9.06g | 34% | |
| Vitamin C | 0.2mg | 1% | |
| Iron | 1.3mg | 13% | |
| Calcium | 18.2mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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