1/2 cup low sodium chicken stock
1/4 cup quinoa
1/4 cup diced cucumber
1/4 cup diced red bell pepper
1/4 cup corn
3 1/2 oz cooked shredded chicken
2 tsp olive oil
1/2 of a limes juice
1 T rice wine vinegar
1 T chopped cilantro
1 T chopped scallions
1/2 tsp cumin
pinch red pepper flakes
1 tsp pumpkin seeds
Cook 1/2 cup low-sodium chicken stock and 1/4 cup quinoa until al dente, about 15 minutes.
Add 1/4 cup diced cucumber, 1/4 cup diced red bell pepper, 1/4 cup corn, and 3 1/2 ounces cooked shredded chicken.
Whisk together 2 teaspoons olive oil, juice of 1/2 lime, 1 tablespoon rice wine vinegar, 1 tablespoon chopped cilantro, 1 tablespoon chopped scallions, 1/2 teaspoon cumin, and a pinch each salt and red pepper flakes. Pour over salad and toss.
Top with pumpkin seeds and serve.