© Todd Porter & Diane Cu
Active Time
Total Time
45 MIN
Serves : 4

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

How to Make It

Step 1    

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.

Step 2    

Gently simmer, covered, for 15 minutes (there may still be some water not yet absorbed). Remove from heat.

Step 3    

Keeping the pan covered, let it stand for 5 minutes, or until the remaining water is absorbed.

Step 4    

Remove the lid and gently fluff the quinoa. Set aside to cool.

Step 5    

In a large bowl, combine the cooked quinoa, chicken, and sun-dried tomatoes.

Step 6    

In another bowl, whisk together the olive oil, garlic, balsamic vinegar, mustard, brown sugar, salt and pepper.

Step 7    

Toss the quinoa mixture with the dressing and basil. Serve at room temperature or chilled.

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