Chunks of chicken, sun dried tomatoes and a zesty vinaigrette make this quinoa salad perfect as a side dish or as a full meal.
Slideshow: Salads with Grains
Combine the quinoa, water and salt in a medium saucepan. Bring the water to a boil, and after the water begins to boil, reduce the heat to low and cover the pan.
Gently simmer, covered, for 15 minutes (there may still be some water not yet absorbed). Remove from heat.
Keeping the pan covered, let it stand for 5 minutes, or until the remaining water is absorbed.
Remove the lid and gently fluff the quinoa. Set aside to cool.
In a large bowl, combine the cooked quinoa, chicken, and sun-dried tomatoes.
In another bowl, whisk together the olive oil, garlic, balsamic vinegar, mustard, brown sugar, salt and pepper.
Toss the quinoa mixture with the dressing and basil. Serve at room temperature or chilled.