Asian Chicken and Quinoa Salad

Total Time: 35 min

Yield: 4 servings

Ingredients

1/2 cup quinoa uncooked

4 teaspoons canola or olive oil

1 teaspoon grated ginger

3 scallions, whites and greens sliced

1 clove garlic, grated

1/4 cup fresh lemon juice (about 2 lemons)

2 ½ tablespoons low-sodium soy sauce

2 teaspoons toasted sesame oil

1 ½ cups shredded white meat rotisserie chicken, skin and bones removed (about 5 ounces)

1 ½ cups finely shredded cabbage (such as napa, red, green or a combination)*

1 cup thinly sliced (size of a matchstick) carrots (about 2 carrots)*

1 cup sugar snap peas, sliced on the bias*

1 cup bean sprouts

1 teaspoon black sesame seeds

Cook the quinoa according to package directions, set aside to cool.
Heat the oil in a small saucepan over medium heat. When the oil is hot, add the ginger, scallions and garlic. Immediately turn off the heat and stir. Let cool slightly for a few minutes, then whisk in the lemon juice, soy sauce and sesame oil.
Put the cooked quinoa, chicken, and vegetables in a mixing bowl. Add the dressing and toss. Sprinkle with sesame seeds. Keep refrigerated in an air-tight container for up to 3 days.