Provided By Connie Rutledge

1 cup cooked and cooled quinoa
6-8 ounces organic chicken breast or thigh grilled or steamed
¼ cups of dried cranberries
1/4 cup of chopped roasted almonds
½ cup of diced carrots
¼ cup of chopped mint
¼ cup of scallions, cut thinly diagonally
¼ cup of chopped parsley
4 cups salad greens tossed with 2 tablespoons olive oil
For the dressing:
1 tablespoon of chopped parsley
¼ cup or more of lime
2 tablespoons of honey
½ teaspoon ground cumin
1 teaspoon sea salt
1/3 cup olive oil

Prepare quinoa according to package directions. Allow to cool.
Cook chicken on the grill or by steaming. To steam, cook the chicken in ½ inch boiling water in a covered pan for approximately 7 minutes. Slice chicken lengthwise.
In a small bowl, blend together the dressing ingredients you may add a splash of water if it appears to thick. Place all ingredients except chicken and salad greens in a bowl, and toss together with quinoa and dressing. Season to taste with salt and pepper.  Create a bed of greens and top with quinoa mixture and chicken!  Enjoy!

Connie is a Certified Nutritional Counselor and an advanced Certified Metabolic Typing® Advisor with certifications in Functional Diagnostic Nutrition and Amino Acid Therapy.  She attended Cal Poly San Luis Obispo and continues her education routinely through educational conferences within her area of expertise with emphasis on Nutrigenomics, biochemical individual health, digestion and detoxification. She believes we are just scratching the surface in our understanding of the human body.