Asian Chicken and Quinoa Salad
Makes 4 servings
1⁄2 cup quinoa (uncooked) 12 snap peas
3 tablespoons extra-virgin olive oil (divided)
1 finely minced garlic glove
2 teaspoons grated fresh ginger
1⁄4 cup fresh lemon juice (about 2 lemons)
2 tablespoons soy sauce
2 teaspoons toasted sesame oil
2 teaspoons brown sugar 1 3⁄4 cups shredded rotisserie chicken meat (no skin or bones) (about 1⁄2 chicken)
2 cups finely shredded green or red cabbage
1⁄2 cup shredded carrots (about 1 large)
1⁄2 cup shredded raw beet (about 1 medium)
1⁄4 cup loosely packed chopped fresh cilantro
3 green onions, roots removed, cut into 1⁄4-inch diagonal slices
1⁄4 cup unsalted cashew pieces 1 tablespoon sesame seeds
Rinse quinoa in strainer under cool water. In a saucepot, place quinoa and 1 1⁄2 cups cool water. Bring to a boil; reduce to a simmer. Cook until quinoa pops open, about 8 minutes. Drain in strainer over sink.
In a small pot, bring 4 cups water to a simmer. Drop snap peas into water; blanch 30 seconds. Drain in a strainer under cold water.
In a sauté pan, heat 1 tablespoon olive oil. Add garlic and ginger. Sauté, stirring, 1 minute. Turn off heat. Whisk in lemon juice, soy sauce, sesame oil, brown sugar and remaining olive oil. Let cool 10 minutes.
In a large mixing bowl, combine quinoa, snap peas, chicken, cabbage, carrots, beets, cilantro, green onions, cashews and sesame seeds. Toss with dressing.