Cutting back on carbs

Given the big success of our quinoa dish tasting at the openhouse in Torenhof, I decided to post this recipe.

Quinoa salad with chicken, apples, celery, raisins and curry vinaigrette

Ingredients (~4-6 people)
-150 g of quinoa, rinsed and drained
-1 chicken breast, poached and diced
-1 apple, peeled, cored and diced in small cubes
-2 medium celery stalks, cut in small pieces
-handful of dried raisins-handful fresh herbs: flat-leave parsley, cilantro or what you have available
-handful sliced almonds, toasted
Vinaigrette:    
  -4 tablespoons extra-virgin olive oil    
  -1 tablespoon fresh squeezed lemon juice and some lemon zest    
  -2 scallions, diced in small rings    
  -1 teaspoon curry powder or ras-el-hanout    
  -1 tablespoon honey

Directions
1. Prepare quinoa based on instructions on the package. Set aside to let cool.
2. Prepare the vinaigrette: mix all ingredients: olive oil, lemon, scallions, curry powder, honey.
3. In a large bowl, whisk together vinaigrette and all other ingredients and serve with toasted sliced almonds.
4.  Serve at room temperature or chilled, if you like.

Note: 
-Great make ahead dish: perfect for busy evenings
-Cook once, eat several times:  you can keep this for several days in the refrigerator, perfect to use left-over as a lunch the day after