1 C. uncooked quinoa - cooked according to package instructions
1 cooked chicken breast, sliced thin
1 medium carrot, grated
½ red bell pepper, seeded and chopped
½ C shelled endamame
2 C purple cabbage, sliced into thin strips
¼ C green onions, green tops only - chopped
For the Dressing:
1 clove garlic, minced
1 tsp freshly grated ginger
½ C rice vinegar
2 Tbsp canola oil
1 Tbsp toasted sesame oil
2 tsp soy sauce
1 tsp brown sugar
Instructions
For the dressing:
In a small bowl whisk all ingedients together, set aside
For the Salad:
Add cooked and cooled quinoa, sliced chicken, grated carrots, red pepper, endamame, cabbage and green onions to a large bowl. Whisk dressing again before pouring over salad, toss to coat. Either serve immediately or chill, can store in the fridge for up to 5 days.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/thai-chicken-quinoa-salad/