Sweet Pineapple Chicken Quinoa Salad

• 4 cups Water
• 2 cups Uncooked Quinoa
• 2 Tablespoons Olive Oil
• 2 Tablespoons Lemon Juice
• 2 teaspoons Ground Ginger
• 1-1/4 teaspoon Ground Cumin
• 1 teaspoon Salt
• 4 cups Fresh Arugula, Roughly Chopped
• 2 cups Cooked Chicken Breast, Chopped (canned, Rotisserie, Or Grilled All Work Well)
• 1-1/2 cup Shelled, Whole Pistachios
• 1 cup Chopped Green Onions
• 1 cup Fresh Cilantro, Rinsed And Finely Chopped
• 1 cup Chopped Dried Pineapple
• 1 cup Dried Cherries, Roughly Chopped
• 1 cup Flaked Unsweetened Coconut

1. In a medium saucepan, bring water to a boil. Add quinoa, cover and reduce heat to simmer for 12 minutes, or until water is completely absorbed.
2. Transfer quinoa to a large bowl and allow to cool for at least 5 minutes. Add olive oil, lemon juice, ginger, cumin, and salt quinoa and mix well.
3. Add remaining ingredients and toss until evenly distributed.
4. You can serve this at room temperature or cold. If serving more than 2 hours after preparing, store in the refridgerator in an airtight container for up to 5 days.

water, quinoa, olive oil, lemon juice, ground ginger, ground cumin, salt, fresh arugula, chicken, pistachios, green onions, fresh cilantro, pineapple, dried cherries, coconut

Taken from tastykitchen.com/recipes/salads/sweet-pineapple-chicken-quinoa-salad/ (may not work)