Nutrition per serving may change if servings are adjusted.
⅓ cup extra-virgin olive oil
⅓ cup red-wine vinegar
2 tablespoons minced shallot
¾ teaspoon salt
½ teaspoon ground pepper
3 cups cooked and cooled red quinoa (see Tips)
2 cups shredded cooked chicken breast
1½ cups diced fennel
1½ cups halved red grapes
¼ cup toasted pine nuts
Whisk oil, vinegar, shallot, salt and pepper in a large bowl. Add quinoa, chicken, fennel and grapes; stir to combine. Serve topped with pine nuts.
Tips: To make 3 cups cooked quinoa: Bring 1 cup quinoa and 2 cups water to a boil in a medium saucepan. Reduce heat to maintain a gentle simmer; cover with a tight-fitting lid and cook until tender, 15 to 20 minutes. Remove from the heat and let stand for 10 minutes.
367 calories;20 g fat(3 g sat); 4 g fiber; 30 g carbohydrates; 18 g protein; 54 mcg folate; 41 mg cholesterol; 8 g sugars; 0 g added sugars; 256 IU vitamin A; 4 mg vitamin C; 37 mg calcium; 2 mg iron; 336 mg sodium; 563 mg potassium
Carbohydrate Servings: 2
Exchanges: 1½ starch, ½ vegetable, ½ fruit, 2 lean meat, 3 fat