Sesame Ginger Quinoa Salad with Chicken

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Servings: 4 Prep: 25 min Dairy Free Gluten Free Entree Salad Stovetop Added 5 months ago Updated 5 months ago

Missing nutrition data for: Quinoa, Cilantro, Shredded Red Cabbage, Shredded Carrots, Toasted Sesame Seeds, Coconut Aminos, Rice Vinegar, Red Pepper Flakes, Sea Salt, Ground Black Pepper

Ingredients

For the quinoa:

1 cup quinoa ⚠

1 cup chicken broth

For the salad:

2 cups snow peas

1 red bell pepper

1 cucumber

4 green onions

½ bunch cilantro ⚠

1 cup shredded red cabbage ⚠

½ cup shredded carrots ⚠

1 tablespoon toasted sesame seeds ⚠

1 pound cooked chicken

For the dressing:

¼ teaspoon fresh ginger

¼ cup coconut aminos ⚠

1 tablespoon sesame oil

1 tablespoon rice vinegar ⚠

red pepper flakes, to taste ⚠

sea salt, to taste ⚠

ground black pepper, to taste ⚠

Instructions

1. For the quinoa: Place quinoa in a large bowl and cover with filtered water. Soak overnight in a warm spot in your kitchen.

2. The next day (ok to wait until dinner time), rinse the quinoa well under running water using a fine mesh colander until the rinse water runs clear.

3. Place the soaked quinoa and broth in a saucepan over medium high heat and bring to a boil.

4. Then reduce heat to low and cover for about 10 minutes or until the liquid is completely absorbed.

5. Remove from heat and fluff with a fork. (You can also cook the quinoa in a rice cooker, if you prefer.)

6. For the salad: Dice the snow peas, bell pepper, cucumber, green onions and cilantro.

7. Combine all these ingredients, along with the shredded cabbage and carrots, in a large bowl. Toss toasted sesame seeds into salad.

8. Shred chicken and toss into salad. Add cooked quinoa and combine well

9. For the dressing: Peel and grate the ginger. In a small bowl, whisk together all ingredients. Season with sea salt and fresh ground black pepper to taste.

10. Mix in dressing to your taste.