Asian Chicken and Quinoa Salad

• 1/2 cup quinoa
• 4 teaspoons vegetable 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 1/2 cups shredded white meat rotisserie chicken, skin and bones removed (about 5 ounces)
• 1 1/2 cups finely shredded cabbage (such as napa, red, green or a combination)
• 1 cup thinly sliced (size of a matchstick) carrots (about 2 carrots)
• 1 cup sugar snap peas, sliced on the bias
• 1 teaspoon black sesame seeds

1. Cook the quinoa according to package directions, set aside to cool.
2. Heat the vegetable oil in a small saucepan over medium heat.
3. When the oil is hot, add the ginger, scallions and garlic.
4. Immediately turn off the heat and stir.
5. Let cool slightly for a few minutes, then whisk in the lemon juice, soy sauce and sesame oil.
6. Put the cooked quinoa, chicken, cabbage, carrots and peas in a mixing bowl.
7. Add the dressing and toss.
8. Sprinkle with sesame seeds.
9. Keep refrigerated in an air-tight container for up to 3 days.

quinoa, vegetable oil, ginger, scallions, clove garlic, lemon juice, soy sauce, sesame oil, white meat rotisserie chicken, cabbage, carrots, sugar snap peas, black sesame seeds

Taken from www.foodnetwork.com/recipes/food-network-kitchens/asian-chicken-and-quinoa-salad-recipe.html (may not work)