Cold Quinoa Salad

This was fast and easy to prepare...and tastes delicious! It is great for using up leftover chicken and even though it is considered a side dish, I love using this as a quick and easy lunch.

1 cup dry organic quinoa
2 cups filtered water
1 English cucumber, chopped
1 grilled boneless, skinless chicken breast, cooled and chopped
1 1/2 TBS red wine vinegar
1 1/2 TBS balsamic vinegar
1 tsp garlic powder
1 tsp onion powder

Rinse the quinoa thoroughly, and combine with the water in a medium saucepan over medium heat. Bring to boil. Reduce heat to low, add the garlic and onion powder, and simmer for 15 minutes.
Remove the quinoa from the heat, transfer to a separate dish, and fluff with a fork. Allow to cool. Add the chopped cucumbers and chicken to the quinoa and toss to combine. Drizzle with the vinegars and toss to coat completely. Cover and refrigerate the salad for 1 hour or more to allow the flavors to marry.

Hint: It is a GREAT time to get in some squats, etc. while the quinoa is cooking!