Quinoa Chicken Salad

This is fast, easy and delicious. The cranberries are unexpected ingredient, but they add a nice burst flavor.

Serves 4-6

Adapted from NY Times Cooking. The photo is theirs.

Ingredients:

• 2 cups tricolor quinoa, well rinsed

• 1/4 cup minced shallot or onion

• 3 Tbl. sherry vinegar or white wine vinegar or lemon juice

• 1 Tbl. Dijon mustard

• 1/4 cup olive oil

• Salt & pepper

• 2 cups cooked chicken meat, shredded into bite-sized pieces

• 3/4 cup dried cranberries

• 1/2 cup chopped roasted almonds

• 1 avocado (optional)

Instructions:

1. Bring a well-salted pot of water to a boil and add quinoa. Simmer until it's done, 10-15 minutes (or follow instructions on the package).

2. While the quinoa cooks, make the dressing. Combine the shallot, vinegar, dijon and olive oil. I like to use a jar so you can shake it vigorously, but a bowl works fine too. Just stir it until it's really well combined. Add salt & pepper to taste.

3. When the quinoa is done, drain it if there's extra water. Place in a large bowl and let it slightly cool. Add the dressing, then fold in the chicken, cranberries and almonds. Taste it and add more salt and pepper if needed.

4. Serve with slices of avocado on top.