Ingredients:
1 cup quinoa
2 cups chicken stock
2 1/2 cups cubed cooked chicken
1/2 cup golden raisins
1/2 cup julienned dried apricots
1/4 cup pine nuts, toasted
2 teaspoons minced fresh ginger
romaine lettuce leaves
3 tablespoons white wine vinegar
1/2 teaspoon salt
fresh ground black pepper
1 teaspoon curry powder
1/3 cup canola oil
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.
Servings: 6-8
Time preparation: 60 min.
Time total: 60 min.