For the Love of Quinoa!
The Farm Girl
apple cider vinegar
extra virgin olive oil
salt and pepper to taste
cooked chicken breast
diced, about 1 cup
handful sliced almonds
toasted, about 1/4 cup
halved, about a cup, more or less depending upon how many you eat while making this salad
Buttercrunch or other lettuce leaf 'cups' for serving
Cook quinoa: put water in small saucepan and bring to boil.
Stir in quinoa and salt, return to a boil then reduce to a simmer and cover with a tight-fitting lid. Let simmer for about 15 minutes or until nearly all the water has been absorbed.
Turn off the heat, keep covered, and let sit for another 5 minutes.
In medium sized bowl, combine vinegar, olive oil and salt and pepper to taste. Whisk well.
Stir in quinoa and toss to coat thoroughly. The grain absorbs the dressing (and flavor) best when it is warm.
Stir in diced chicken, almonds and grape halves and taste for seasoning.
I find it needs quite a bit of salt.
Pile spoonfuls of salad inside lettuce cups and eat like a taco!