READER REQUESTED RECIPE
August 29, 2010 Dear Spa Index: I am looking for a recipe from your newsletter printed in 2006 for Cinnamon Scented Quinoa and Smoked Chicken Salad. It is no longer on the site, and searching the keywords does not locate the recipe on any other site -- . Can you send the recipe to me?  We have a small Inn in Northern Vermont  (sadly, no spa services) and we contract with Bike Vermont throughout the summer and fall. We have many riders who are on various diets or restrictions, and this recipe is great because it avoids milk products (lactose intolerance is more prevalent this summer than I can remember in 10 years here) is low-fat, and healthy! I have 14 riders coming in this afternoon with severe nut allergy, lactose intolerance, and low cholesterol issues. This will be one of my entrees (but we'll leave out the pine nuts). Thanks again! Deb Winders Montgomery House B & B Montgomery Village, Vermont We are pleased the Inn will be able to serve its bicycling guests this tasty salad.  We are reposting it for Deb and our readers, and including a link and photographs for the Montgomery House Inn, which although there is no spa on the premises, the hosts obviously care about serving such delicious and healthy cuisine to their guests.  -- SpaIndex.com, 2010
	CINNAMON SCENTED QUINOA AND SMOKED CHICKEN SALAD   Spa Index Food Team 1 cinnamon stick 1/2 teaspoon salt, plus more to taste 1 cup quinoa, 1/4 cup fresh lemon juice, 2 tablespoon olive oil 2 teaspoon lemon zest, grated 1 garlic clove, finely chopped 1 teaspoon ground cumin 1/2 teaspoon cinnamon 1/4 teaspoon ground turmeric 1 dash Tabasco 1/2 pound smoked chicken, or smoked turkey, cut into long, thin strips 2 celery stalk, diced 1/2 cup scallions 1/2 cup currants 2 tablespoon pine nuts, toasted 1/4 teaspoon freshly ground black pepper, or to taste For each cup of quinoa to be cooked, pour 2 cups of water into a medium-sized saucepan, add cinnamon stick and salt. Bring to a boil over high heat. Add quinoa, reduce heat to low, cover and simmer for 15 minutes, or until the quinoa is tender and the liquid has been absorbed. Remove from the heat and let stand, covered, for 10 minutes. Remove cinnamon stick. Fluff the quinoa with a fork and set aside. In a large bowl, whisk together lemon juice, oil, lemon zest, garlic, cumin, cinnamon, turmeric and Tabasco. Add the chicken or turkey, celery, scallions, currants, pine nuts and the cooked quinoa. Toss well to combine. Season with salt and pepper. The salad may be prepared up to 24 hours in advance and stored, covered, in the refrigerator. Preparation Time: 25 Min. Nutritional Info: Serves: 4. Per Serving: Calories, 324. Carbohydrates, 37 g. Fat, 13 g. Sodium, 1134 mg. Cholesterol, 24 mg. Protein, 17 g