Chicken and Cranberry-Quinoa Salad

  • Yield 6-8 servings


1 1/4 cups quinoa
2 cups low sodium chicken stock
1/2 teaspoon kosher salt
2 1/2 cups cooked, shredded chicken
2 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1 cup diced red apple
1 cup diced pear
1/2 cup diced sweet onion
1/2 cup hazelnuts, toasted and chopped
1/2 cup dried sweetened cranberries (e.g., Craisins)
pinch ground cinnamon
pinch ground cloves (or allspice)
-- Kosher salt
-- Freshly ground black pepper
-- Fresh mint sprigs, for garnish
-- Lemon slices, for garnish


Add quinoa, chicken stock, and 1/2 teaspoon salt to a medium saucepan; bring to a boil over high heat. Reduce heat to a simmer, cover, and continue cooking until all water is absorbed (about 15-20 minutes).

In a large mixing bowl, combine quinoa, chicken, olive oil, lemon juice, apple, pear, onion, hazelnuts, cinnamon and cloves. Mix until well combined. Season to taste with salt and pepper. Place in refrigerator. Serve slightly chilled (or at room temperature). Garnish with mint and lemon.

Makes 6-8 servings



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