- 1 box Near East Rosemary and Olive Oil quinoa
- 1/2 cooked Rotisserie chicken
- 1 cup fresh parsley
- 1/2 cup fresh mint
- 1/2 cup dried apricots or 1 tablespoon of apricot preserves
- 1/2 cup walnuts
- 2 green onions
- Olive oil
- Prepare quinoa according to instructions on box.
- While quinoa is cooking, chop herbs and green onion, and roughly chop apricots and walnuts.
- When quinoa is done, let cool slightly, mix with herbs, drizzle with olive oil, and serve with chicken.
serves 2 generously