The possibilities are endless, and now I'm going to add another possibility to that! You're welcome.
1 cup Quiona (cook according to package directions - I use my rice cooker which
1 rotisserie chicken breast, shredded
1/2 palm full of pecans, chopped
6-7 artichoke hearts from a can
Get a small saucepan and put about 1/2 inch of oil in it. Allow this to heat up and toss in the artichoke hearts. Let them get to a golden brown, then place them on paper towels to drain. **
In a small sautee pan toss in the pecans so that they toast up nicely. Put to the side to save for a garnish on the salad.
Place the shredded chicken into the pan and let it heat through, adding some salt and pepper. Once it's thoroughly reheated, add in the quiona and artichoke hearts. Let them marry for a few minutes, then serve on a plate! Garnish with the toasted pecans and you've got yourself a meal.
**Alternately: Before frying the artichoke hearts, fry some thyme and rosemary in the oil to give the artichokes an even better taste!