Kathy's Walnut, Chicken and Cherry Quinoa Salad

1 cup dry quinoa
2 cups  water
1 1/2 diced grilled chicken
1/2 cup dried cherries
1/2 cup celery, diced
1/4 cup sweet onion, minced
1/2 cup walnuts (pecans) toasted and coarsely chopped
chopped fresh thyme (optional)
(options to add- mandarin orange slices, pumpkin seeds, craisins)
Dressing

1/3 cup extra-virgin olive oil
1/4 cup white wine vinegar (or 3 tbsp. balsamic vinegar)
1 tsp. sugar
1/2 tsp. salt
1 garlic clove, minced
freshly ground pepper, to taste

Bring water and quinoa to a boil in a medium saucepan; reduce the heat and simmer, covered, for 12 minutes.  Let stand for 10 minutes, then fluff with a fork and let cool.

Place the cooled quinoa in a large bowl with the chicken, cherries, celery and onion.  (can prepare the quinoa the day before)

Prepare the dressing.  Whisk together all ingredients and pour over the salad; toss well to coat.  Cover and chill for at least 1 hour.

Add walnuts and thyme to the salad just before serving.  Makes 6 servings.

Tip: Replace the dried cherries with halved and pitted fresh  herries when they're in season.