Recipe by Chef Jacquie
½ cup quinoa, well rinsed
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.