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.