Chicken Quinoa Salad

• 1 cup quinoa
• 2 cups chicken stock
• 2 12 cups cubed cooked chicken
• 12 cup golden raisin
• 12 cup julienned dried apricot
• 14 cup pine nuts, toasted
• 2 teaspoons minced fresh ginger
• romaine lettuce leaf
• 3 tablespoons white wine vinegar
• 12 teaspoon salt
• fresh ground black pepper
• 1 teaspoon curry powder
• 13 cup canola oil

1. Rinse the quinoa well under cold running water and drain well.
2. Bring the chicken stock to a boil in a medium saucepan; add in the quinoa, reduce heat and cook, covered, 12-15 minutes or until tender.
3. Most, if not all of the liquid should be absorbed; drain off any remaining liquid and let the quinoa cool.
4. In a bowl, combine the chicken, quinoa, raisins, apricots, pine nuts, and ginger.
5. To make the dressing: add the vinegar to a small bowl; whisk in teh sal until dissolved; add in pepper and curry powder; whisk in the canola oil.
6. Pour the dressing over the chicken mixture; toss gently but thoroughly.
7. cover and refrigerate for up to 8 hours.
8. Serve chilled on a plate of romaine lettuce leaves.

quinoa, chicken stock, chicken, golden raisin, apricot, pine nuts, fresh ginger, romaine lettuce leaf, white wine vinegar, salt, fresh ground black pepper, curry powder, canola oil

Taken from www.food.com/recipe/chicken-quinoa-salad-171104 (may not work)