Recipe: Chicken and Quinoa Salad

This is from the cookbook, Girlfriends Forever by Susan Branch, a favorite of mine. While I haven't made this salad yet, I enjoy quinoa in other recipes.

According to the recipe, quinoa is a grain that has 700% more iron than enriched white rice and is an excellent source of protein and calcium. It cooks faster than rice and is a great source of fiber.

CHICKEN AND QUINOA SALAD

4 chicken breasts, skinless, boneless
2 cups quinoa
4 1/2 Tablespoons rice vinegar
1 1/2 Tablespons sesame oil
1 1/2 teaspoons low-sodium soy sauce
zest and juice from 2 juicy limes
3 Tablespoons fresh giner, minced
1/4 teaspoon salt
1 cup snowpeas, trimmed and halved
3/4 cup cleery, chopped
3/4 cup water chestnuts, halved
5 large green onions, chopped
1/2 cup currants
1/3 cup dry roasted unsalted peanuts, coarsely chopped
a few good grinds of black pepper, to taste

Put 1-inch water in a large skillet, simmer chicken breasts, covered, until just done. Remove from water and shred or chop. Set aside.

Bring 3 cups water to boil in a saucepan. Add quinoa. Bring back to boil, reduce heat to a simmer, cover and steam 10 minutes until tender. Strain and set aside.

Meanwhile in a large bowl, mix all other ingredients.

Add chicken and quinoa. Stir well and serve.