This quinoa salad is a light and summery update on pasta salad, plus another great way to use leftover roast chicken. I love the colorful mix of vegetables and sweet hint from the raisins. You can mix and match vegetables with what you have in the refrigerator.

Yield: 4 servings as a side

Remove chicken meat from the bones and shred into bite-size pieces.

In a medium bowl, cover quinoa with cold water and soak 5 minutes. Strain and put in a medium sauce pan with a tight lid. Add 3 cups water and 1 teaspoon salt. Bring to a boil, stir once, and turn heat down to low. Cook for fifteen minutes covered. Remove from heat and keep covered five minutes. Fluff with a fork, and mix raisins into still warm quinoa.

Meanwhile, prepare vegetables, zest and juice lemon, and chop parsley.

Once quinoa is cool, toss with chicken, vegetables, parsley, lemon juice and zest. Add olive oil and season to taste.