• 1 1/2 cups chicken broth
• 2 tablespoons curry powder
• 2 cups uncooked quinoa
• 1 tablespoon coconut oil
• 1/2 cup yellow onion, diced small
• 1/2 cup celery, diced small
• 1 green apple, diced small
• 1/2 teaspoon kosher salt
• 1/2 cup peas (frozen is best)
• 1/4 cup golden raisins
• 2 cups boneless and skinless chicken breast, shredded

1. In a sauce pan, bring the chicken broth and curry to a boil on medium heat. Once boiling, add the quinoa. Cover and reduce to a simmer. Simmer for 20 minutes, remove from heat, and let sit (keeping covered) for 15 minutes.
2. Meanwhile, heat the coconut oil in a skillet on medium heat. Once hot, add the onion, celery and apple. Cook just until onions begin to turn translucent - about 5 minutes. Add the salt, peas, raisin, and chicken. Mix well and cook for about 5 minutes.
3. Fluff the quinoa with a fork and add to the chicken mixture. Combine well and remove from heat. Serve the chicken salad hot or cold.

Calories: 295 | Total Fat: 7 g | Saturated Fat: 2 g | Carbohydrates: 38 g | Fiber: 5 g | Sugar: 6 g | Protein: 21 g | Cholesterol: 43 mg Sodium: 216 mg