Recipe by Chef Jacquie
- ½ cup quinoa, rinsed well
- 1 cup chicken or vegetable broth
- 1/3 cup snipped chives
- 2 stalks celery cut into 1/4″ dice
- 1 shallot, peeled and minced
- 1-1/2 teaspoon chopped fresh thyme
- 3 Tablespoons apple cider vinegar
- ¼ teaspoons fresh pepper
- 1 cucumber, peeled and diced
In a medium pot, over high heat, bring broth to boil. Add quinoa and stir, bring to a boil again. Cover, lower heat and simmer 13-15 minutes until liquid is absorbed.
Let sit, covered for five minutes, uncover and let cool completely.
Combine all ingredients and serve over salad greens.
Options: sliced grapes, diced chicken, tuna, diced carrots, broccoli, string beans, asparagus, bacon, hardboiled egg, dried cherries or cranberries, spinach.
