Directions

1. Using a vegetable peeler, remove a 3-inch strip of peel from the orange. Place peel and 1 1/4 cups water in a medium saucepan; bring to boiling over medium-high heat. Stir in quinoa, ginger, cinnamon and coriander; reduce heat to low. Cook, covered, 15 to 20 minutes or until quinoa is tender. Remove from heat; discard orange peel.
2. Meanwhile, in a medium bowl combine raisins, cherries and 1 cup hot water; stir. Let stand 15 minutes. Drain; set aside.
3. In a large bowl combine quinoa, raisins, cherries and chicken. Finely grate remaining orange peel to measure 1/2 teaspoon zest; add to bowl.
4. Cut orange in half; squeeze 1/2 cup juice. In a small bowl whisk together orange juice, zest, oil and vinegar. Drizzle over cooked quinoa; toss to coat. Serve immediately.