Summer Quinoa Salad with Chicken & Apple

Nothing says summer like barbeques, picnics on the beach, and tasty, light summer food.

This salad is great because it is both a fresh and light accompaniment to any meal, or a healthy summer lunch or dinner! I love quinoa, but you could use couscous, bulgar, rice or even pasta in this recipe, and it would be fantastic.

I like to make this salad one evening for dinner, and keep the leftovers for lunch the next day! The perfect tasty timesaver!

Summer Quinoa Salad with Chicken & Apple

Serves 4

1 1/2 cups Quinoa

3 cups Water

4 Chicken Thighs, boneless and skinless

Juice and Zest of 1 Lemon

1 Large Apple, peel on, diced small (I used a Fuji apple but you can use whatever you have)

2/3 cup Yogurt

1/2 Red Onion, diced small

1 Zuchinni, peel on, diced small

1 can Black Beans, rinsed and drained

1/2 cup Raisins

1/2 cup Cilantro, chopped

Salt and Pepper

Place the quinoa and the water in a saucepan over medium-high heat. Bring to a boil, reduce to a simmer, cover and cook for about 12 minutes until the water is soaked up. Remove from heat and let sit for another 10 minutes or so. Fluff with a fork.

Season the chicken thighs with salt and pepper. Place in a pan over medium heat with a drizzle of oil and cook for about 4 minutes on both sides until cooked through. Let cool then shred with your hands.

In a large bowl, mix together lemon juice and zest and chopped apple. Stir in the yogurt. Add the onions, zuchinni, black beans, raisins and cilantro. Season to taste with salt and pepper.