Quinoa Salad

A co-worker brought this quinoa salad to our monthly potluck and I fell in love.  It's fresh and light..perfect for this time of year.  I have to admit, I'm not the most adventurous when it comes to trying new recipes....if I had read thru the ingredients without having first tried it, I probably would have passed on by.  But don't be a snob like me....give it a try!

RECIPE:

2 C. uncooked quinoa
4 C. chicken broth

2 C. rotisserie chicken, chopped up

1 C. craisins

1 C. frozen peas, thawed

1/2 C. chopped green onion

1/4 C. chopped parsley

15.5 oz can garbanzo beans, drained

1/2 C. toasted slivered almonds

Dressing:

1/3 C. lemon juice

1 TBL orange zest

1/2 C. orange juice

1/2 tsp curry powder

1 12 TBL olive oil

1/2 tsp salt

1/4 tsp pepper

1/2 tsp minced garlic

DIRECTIONS:

Bring the chicken broth to a boil, add quinoa, then reduce heat and cover.  Simmer for 15 minutes.  Remove from heat and let the quinoa cool for thirty minutes, stirring often to release heat.

In a large bowl, mix the remaining salad ingredients together.  Mix in the quinoa and toss/stir until everything is well combined.

Whisk the dressing ingredients together in a glass measuring cup then pour it over the salad.  Toss until everything is well coated and combined.  Now- you can eat it right away (it will be slightly warm) OR throw it in the fridge and let it cool all the way.  It's technically suppose to be eaten cool, but I like it warm too.  It makes a great and easy lunch. 

*It makes a lot!  So unless you're going to take it to a party or potluck, I'd half the recipe.