Chicken and Cranberry-Quinoa Salad

  • Yield: 6-8 servings


1 1/4cups quinoa
2cups low sodium chicken stock
1/2teaspoon kosher salt
2 1/2cups cooked, shredded chicken
2tablespoons extra virgin olive oil
2tablespoons lemon juice
1cup diced red apple
1cup diced pear
1/2cup diced sweet onion
1/2cup hazelnuts, toasted and chopped
1/2cup 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