Ingredients Makes 4 main-dish servings
| 3 cups | cooked black, red or white quinoa, cooled | 750 mL |
| 2 cups | shredded rotisserie or poached chicken breast | 500 mL |
| 1⁄2 cup | chopped dried apricots | 125 mL |
| 1⁄2 cup | chopped pitted dates | 125 mL |
| 1 tsp | cardamom | 5 mL |
| 1 tsp | finely grated lime zest | 5 mL |
| 3 tbsp | freshly squeezed lime juice | 45 mL |
| 3 tbsp | extra virgin olive oil | 45 mL |
| 1 tbsp | liquid honey | 15 mL |
| Fine sea salt and freshly cracked black pepper | ||
| 3⁄4 cup | thinly sliced green onions | 175 mL |
| 3⁄4 cup | packed fresh mint leaves, chopped | 175 mL |
| 1⁄2 cup | lightly salted roasted pistachios, coarsely chopped | 125 mL |
Instructions
- In a large bowl, combine quinoa, chicken, apricots and dates.
- In a small bowl, whisk together cardamom, lime zest, lime juice, oil and honey. Add to quinoa mixture and gently toss to coat. Season to taste with salt and pepper. Cover and refrigerate for at least 30 minutes, until chilled, or for up to 24 hours.
- Just before serving, add green onions, mint and pistachios, gently tossing to combine.
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