Moroccan Chicken Quinoa Salad

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subheading: The salad:

4 cups cooked quinoa cooled

3 cups skinless cooked chicken breasts chopped

2 cups chopped English cucumber not peeled

1 large red bell pepper diced

2 green onions thinly sliced

¼ cup slivered almonds toasted

⅓ cup dried tart cherries

2 cups packed spinach leaves

subheading: The dressing:

⅓ cup fresh orange juice

¼ cup fresh lemon juice

3 tablespoons extra virgin olive oil

1 ½ teaspoon ground cumin

¼ teaspoon kosher salt

drizzle of agave nectar or honey optional

Directions at cookincanuck.com

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