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quinoa salad

  • 2 cups chicken or vegetable broth
  • 1 cup Quinoa
  • 1 tablespoon olive oil
  • 2 boneless, skinless chicken breast halves, about ½ pound, cut into chunks
  • 1 teaspoon ground cumin
  • 1 small cucumber, seeded and diced
  • 1 small red pepper, seeded and cut into thin strips
  • 2 large scallions, sliced
  • ¼ cup golden raisins
  • 1 tablespoon chopped parsley
  • Green leaf lettuce

Rinse quinoa well under running water. In 2‑quart saucepan over high heat, heat chicken broth and quinoa to boiling. Cover and simmer 15 minutes, or until quinoa is tender and broth is absorbed. Meanwhile, heat olive oil in 10‑inch skillet over medium‑high heat. Add chicken chunks, cook until well browned on all sides. Stir in cumin; cook 1 minute.  Toss cooked quinoa with chicken mixture, cucumber, red pepper, scallions, raisins and parsley; mix well. Serve warm on lettuce leaves, or refrigerate to serve cool later.