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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Quinoa, a basic food of the Incas, is high in protein and a good source of calcium. Ingredients:
1 cup quinoa |
2 cups chicken stock |
2 1/2 cups cubed cooked chicken |
1/2 cup golden raisin |
1/2 cup julienned dried apricot |
1/4 cup pine nuts, toasted |
2 teaspoons minced fresh ginger |
romaine lettuce leaf |
3 tablespoons white wine vinegar |
1/2 teaspoon salt |
fresh ground black pepper |
1 teaspoon curry powder |
1/3 cup canola oil |
Directions:
1. Rinse the quinoa well under cold running water and drain well.
2. 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.
3. Most, if not all of the liquid should be absorbed; drain off any remaining liquid and let the quinoa cool.
4. In a bowl, combine the chicken, quinoa, raisins, apricots, pine nuts, and ginger.
5. 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.
6. Pour the dressing over the chicken mixture; toss gently but thoroughly.
7. cover and refrigerate for up to 8 hours.
8. Serve chilled on a plate of romaine lettuce leaves.
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