Pineapple Chicken Quinoa Salad

Pineapple Chicken Quinoa Salad – Great!

*Makes 6 servings

1 1/2 c. water

1 c. uncooked, rinsed, Quinoa

Spices:

1 T olive oil

1 T lemon juice

1 tsp. ground ginger

2/3 tsp, ground cumin

1/2 - 1 tsp. salt (depending on how salty you like things)

Add-ins:

2 c. fresh arugula or spinach, roughly chopped

1 c cooked chicken breast, chopped

¾ c shelled, whole pistachios

1/3 c chopped green onions

½ c fresh cilantro, finely chopped

½ - 1 c. chopped fresh pineapple

½ c. dried cherries or cranberries, roughly chopped

½ c. flaked unsweetened coconut

Directions:
There are a few basic steps in cooking quinoa that are left off of package directions.
- First of all, rinse your quinoa by covering it with cold water rinsing it thoroughly. 
- Then drain it through a fine mesh strainer. Allow it to drain and dry for about 20 minutes to remove  all the water. Skipping this step will lead to mushy grains.
- Once the quinoa has dried, toast it in a dry pan until you smell the nutty flavor....about 5 minutes. This removes any water that may have been left behind by the rinse.
- Remove the quinoa from the pan, set aside.
- Cook 1 part quinoa to 1.5 parts water, broth, vegetable juice, or any taste yo may want. 
- Bring the water/broth to a rapid boil in a sauce pan.
- Add toasted quinoa and cover. Put the lid at an angle allowing the steam to escape.
- Reduce the heat to medium-low to maintain a strong simmer.
- Cook for 16 minutes or until all of the water is gone. 
- Remove from heat and remove the lid.
- Allow to cool and rest for ten minutes and then fluff with a fork.
- It is ready to make a delicious quinoa salad!

Transfer quinoa to a large bowl and allow to cool for at least 5 minutes. Add the spices and mix.

Add remaining ingredients and stir until evenly distributed.

You can serve this at room temperature or cold. Store in the refrigerator for up to 5 days. (If I am not using soon, I hold out the spinach and arugula to add at serving time.)