Orange Chicken Quinoa Salad

1/2 cup quinoa

1 cup water

2 green onions, thinly sliced

handful raisins

handful toasted pine nuts (or slivered almonds)

1 can mandarin oranges, drained

1 cup chopped cooked chicken

drizzle of extra-light olive oil

splash of apple cider vinegar

salt and pepper 

In a fine-mesh strainer, rinse the quinoa under running water until water runs clear, not cloudy.  In a small saucepan, combine water and quinoa and bring to a boil.  Reduce heat to low, cover, and simmer until water is completely absorbed, about twenty-five minutes.  While quinoa is cooking, combine next five ingredients in a large bowl.  Drizzle with oil, splash with vinegar, and season with salt and pepper.  When the quinoa is done, fluff with a fork then add to ingredients in the large bowl and mix well.  Serve chilled or at room temperature.

Note:  The recipe above serves 2.  Pictured is this recipe times 4.  :)

Chutch Chutch Chicken Salad

2 cups celery, chopped

1/2 cup green onions, chopped

2 cups red grapes, sliced in half

6 chicken breasts, cooked and diced

1 16 oz box of butterfly noodles, cooked, drained, rinsed in cold water

1 16 oz bottle Kraft Coleslaw dressing (or homemade)

1 cups mayonnaise (do not use Miracle Whip)

1 8 oz can cashews

Mix everything but cashews and refrigerate.  Stir in cashews just before serving.

Note:  I whisked the Coleslaw dressing and mayonnaise separately and didn't add the entire amount.