Quinoa Salad with Toasted Pistachios and Dried Pineapple

Ingredients

• 2 cups rotisserie chicken breast chopped
• 0.3 teaspoon pepper red crushed
• 0.3 cup pineapple dried chopped
• 0.3 cup green onions chopped
• 0.5 teaspoon ground cumin 
• 1.5 teaspoons bottled ground ginger fresh (such as Spice World)
• 1 ounce pistachios shelled chopped
• 0.8 cup quinoa uncooked
• 0.5 teaspoon salt 
• 1 tablespoon sesame oil toasted
• 1.5 cups water 

Equipment

• bowl
• frying pan
• sauce pan

Directions

1. Boil water in a small saucepan.
2. Add quinoa. Cover, reduce heat, and simmer 12 minutes.
3. Heat a small skillet over medium-high heat.
4. Add chopped pistachios, and cook 2 minutes or until lightly toasted, stirring frequently.
5. Transfer pistachios to a large bowl; add cooked quinoa and remaining ingredients to bowl. Toss gently to coat.