Sesame Ginger Quinoa Salad with Grilled Chicken

By vealam

Ingredients

• 1 1/2 cups quinoa, rinsed and drained
• 3 cups chicken broth
• 1 teaspoon kosher salt
• 1 red bell pepper, diced
• 2 green onions thinly sliced, white parts
• 1/2 cup edamame
• Sesame Ginger Sauce
• 2 green onions, tops only, rough chopped
• 1 red Fresno chili
• 2 inch pieces of fresh ginger, peeled and thinly sliced
• 3 tablespoons sesame oil
• 3 tablespoons rice wine vinegar
• 3 tablespoons coconut milk
• 1 tablespoon peanut butter
• 1/2 teaspoon red pepper flakes
• Kosher salt to taste
• 2 thin grilled chicken breasts, thinly sliced and seasoned with salt and pepper.

Details

Servings 4
Preparation time 10mins
Cooking time 30mins
Adapted from heatherchristo.com

Preparation

Step 1

Bring the broth and quinoa to a boil, then cover with a lid and let the quinoa simmer 15-20 minutes until all of the liquid has been absorbed. Fluff the quinoa with a fork.

In the bowl of a food processor or blender, combine the Sesame Ginger Sauce ingredients. Pulse until they are well combined. Season to taste with kosher salt.

Gently toss the quinoa, bell pepper, green onion and edamame with the sauce. Season to taste with kosher salt.

Transfer the quinoa to a platter and top with the chicken and fresh cilantro. Serve warm or chilled.