Asian Chicken and Quinoa Salad

Ingredients:

• 0.5 cup quinoa
• 4 tsp vegetable oil
• 1 teaspoon grated ginger
• 3 green onions, chopped
• 1 clove of garlic, grated
• 1/4 cup lemon juice (about 2 lemons)
• 2.5 tbsp. lightly salted soy sauce
• 2 tsp. dark sesame oil
• 1.5 cups shredded white meat grilled chicken, skinless and boneless (about 150 g)
• 1.5 cups finely shredded cabbage (such as Chinese cabbage, white cabbage, red cabbage, or a mixture of these)
• 1 cup carrots, cut into thin strips (about 2 pcs.)
• 1 cup sugar snap peas, sliced ​​diagonally
• 1 teaspoon black sesame seeds

Preparation:

1. Cook quinoa according to package directions. Let cool.
2. Heat the vegetable oil in a small saucepan over medium heat. When hot, add the ginger, onion, and garlic. Immediately turn off the heat and stir. Let cool slightly for a few minutes, then stir in the lemon juice, soy sauce, and sesame oil.
3. Place the cooked quinoa, chicken, cabbage, carrots, and peas in a bowl. Add the dressing and toss. Sprinkle with sesame seeds. Store in an airtight container in the refrigerator for up to 3 days.