INGREDIENTS
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2 cups cooked quinoa
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1 teaspoon dried tarragon
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1/4 cup finely chopped fresh parsley
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1/2 small red onion, chopped
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1 pint cherry tomatoes, halved
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1/2 jalapeno pepper, seeded and chopped
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1 large cucumber, chopped
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2 tablespoons white wine vinegar
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3 tablespoons extra-virgin olive oil
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salt and pepper to taste
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1 pound chicken breasts, cooked
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Salsa Verde, optional
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1/4 cup toasted almonds, optional