Southwestern Chicken Quinoa Salad With Cilantro Jalapeno Sauce

• 1 cup Water
• 1/2 cups Chicken Broth
• 1 teaspoon Kosher Salt
• 16 ounces, weight Quinoa
• 1/2 Jalapeno, Thinly Sliced
• 1 cup Cherry Tomatoes, Cut In Half
• 1 Bell Pepper, Diced
• 3 Green Onions, Thinly Sliced
• 1 Avocado, Peeled And Chopped
• 2 cups Shredded, Cooked Chicken Breast
• FOR THE CILANTRO JALAPENO SAUCE:
• 2 cloves Garlic
• 2 cups Cilantro
• 1/2 Jalapeno, Chopped
• 1/4 cups Lime Juice
• 1/3 cups Vegetable Oil
• Kosher Salt

1. In a medium pot over medium heat, bring water, chicken broth and salt to a simmer. Pour in quinoa and whisk together. Bring quinoa to a simmer and then put a lid on the pot, reduce heat to low, and let simmer for 20 minutes. Turn heat off and let quinoa sit in the pot with the lid on for another 15 minutes.
2. Transfer the quinoa to a large bowl and stir gently to release some of the steam.
3. For the cilantro jalapeno sauce, combine all of the ingredients in the jar of a blender and puree until smooth. Season to taste with kosher salt.
4. Add the sauce to the quinoa and fold the sauce in, stirring until the quinoa is well coated. Add the chopped vegetables, avocado, and chicken to the quinoa. Combine well and season to taste with kosher salt.

water, chicken broth, kosher salt, quinoa, cherry tomatoes, bell pepper, green onions, avocado, chicken, garlic, cilantro, ubc, vegetable oil, kosher salt

Taken from tastykitchen.com/recipes/salads/southwestern-chicken-quinoa-salad-with-cilantro-jalapeno-sauce/ (may not work)