My goal this school year is to spend Sundays preparing fresh, healthy lunches and snacks for the work week. I met my goal this Sunday and spent five hours making a pot of turkey chili, a large container of this quinoa salad, a large bowl of fruit salad, a pot of tomato soup, orange scented granola, a small pot of honey/coconut oil/butter for my husband’s toast, and a crustless quiche.

But back to this recipe! My lovely, new assistant teacher brought in quinoa salad for both of us during the work week before opening day. I loved it instantly! and her. This salad is light, full of protein and crunchy vegetables, and combines the sweet with the salty. I adapted this recipe from the Clean Eating recipe she shared with me.

Quinoa Salad with Chicken

Makes 4-6 servings

Ingredients:

4C cooked and cooled quinoa

1# chicken breast

½C currants or dried cranberries

½C pumpkin seeds

1C chopped carrots

½C chopped, fresh mint

½C chopped, fresh Italian flat-leaf parsley

½C chopped scallions

1 red pepper, chopped

Dressing:

½C fresh lime juice (3 limes)

¾C EVOO

3t honey

1t ground cumin

2t sea salt

Directions:

Prepare the quinoa according to package directions. It’s generally a 2:1 ratio – water:quinoa. Allow to cool. While the quinoa is cooking, grill or steam the chicken breasts. Remove from steamer and let cool, then chop into bite-sized dice and set aside.

In a small bowl, combine the dressing ingredients and whisk until combined.

In a large bowl, add the cooked quinoa, chicken, vegetables and dressing. Stir to combine. Adjust seasonings.

Serve chilled.