Yield
8 servings
Category
Course
Preparation Method
Ingredients
5 scallions, white and green parts, finely chopped
1 small fennel bulb, core removed and thinly sliced
1 thinly sliced tart apple or 1½ cups halved red grapes
2 cups pre-cooked quinoa (comes in packages)
Roasted-chicken meat, roughly chopped (about 2 cups)
1 cup toasted pine nuts
3 tablespoons fresh lemon juice
4 tablespoons extra-virgin olive oil
1/3 cup flat-leaf parsley
Kosher or sea salt
Freshly ground black pepper
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