Asian Chicken and Quinoa Salad (adapted from Food Network Kitchen)
1/2 cup quinoa
4 teaspoons sesame 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 1/2 tablespoons low-sodium soy sauce
2 teaspoons toasted sesame oil
1/2-1 teaspoon of chili paste (optional)
2-3 cups shredded white meat rotisserie chicken, skin and bones removed (about 12 ounces)
1 1/2 cups finely shredded cabbage (such as napa, red, green or a combination)
3/4 cup shredded carrots
1 cup sugar snap peas, sliced on the bias
1 teaspoon black sesame seeds
Cook the quinoa according to package directions, set aside to cool.
Heat the 4 teaspoons of sesame 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, chili paste and additional sesame oil.
Put the cooked quinoa, chicken, cabbage, carrots and peas 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.