Let me start by apologizing for the photo quality, not exactly my best work. Yesterday was yet again another day of rain so finding some natural light was difficult. Factor in three hungry cooped up energetic boys and it made for chaos while I was attempting to take photos, especially with little hands stealing the sliced almonds off the food!

So anyway, I first made this salad several years ago to take to a friend’s party because she eats gluten free and is a vegetarian (I made it without the chicken that time). It was quite popular. I have made it several more times since then and now would like to share it with you.

I love a cold salad one dish meal in the summer. They are easy to make and a nice way to stay cool. This dish is wonderful because the quinoa has both fiber and protein and is gluten free. The chicken adds more protein and the fruit gives it a nice refreshing summer flavor. You could certainly add other fruit and change things up. I hope you like it as much as we did, well except for Sean who had a meltdown at the dinner table and went to bed right away at 6:30!

Quinoa Salad with Chicken, Oranges and Cranberries
1 c. quinoa
2 c. water
1/2 c. dried cranberries
1 can (11 oz.) mandarin oranges, drained
2 c. cubed chicken
Zest and juice of one orange
1/3 c. raspberry vinaigrette (homemade or store bought, your choice)
1/4 c. slivered almonds

Place the quinoa and water in a saucepan. Bring to a boil. Reduce heat and let simmer for 15 minutes. Allow the quinoa to cool a little.

Once the quinoa had cooled slightly add the rest of the ingredients, except the almonds. Place in the fridge and cool. Serve cold. Right before serving you can either stir in the almonds or sprinkle them on top.

Yields 4 servings