Ingredients

The following ingredients have 5 Servings
  • .5 cup quinoa (rinsed and cooked (.5 cup dry quinoa makes 1 cup cooked))
  • 8 ounces cooked chicken breast (I use rotisserie chicken breast meat)
  • 1 large leek (cleaned and thinly sliced (white part only))
  • 1 cup Mandarin orange segments (if using canned oranges, drain the syrup)
  • .5 cup dried cranberries
  • salt and pepper (to taste)
  • 3 tbsp extra virgin olive oil
  • 1.5 tsp rice vinegar
  • .25 cup orange juice (freshly squeezed is best)
  • .75 tsp low-sodium soy sauce
  • 1 tsp sugar (or raw honey)
  • .5 tsp ground ginger
  • .5 tsp minced garlic

Instruction

  • Prepare quinoa according to package directions. Cooking time, approx. 12 minutes.
  • Cut cooked chicken breasts into small, bite-sized pieces or shred them with a fork.
  • In a large salad bowl, combine cooked quinoa, chicken, leek, oranges, and dried cranberries. Toss to combine and season to taste with salt and pepper.
  • In a small bowl, combine oil, rice vinegar, orange juice, soy sauce, sugar, ground ginger, and garlic. Whisk to combine.
  • Just before serving, toss salad with dressing, in an amount to suit your taste.
  • Serve over healthy greens or stuff into hollowed out tomatoes.