|Pretty? No. Delicious? Hell yeah!|
Healthy Asian-Infused Chicken Quinoa Salad Recipe
2 chicken breasts, baked or grilled, then chopped
3/4 cups quinoa
1 1/2 cups water
3 carrots, peeled and diced
2 celery stalks, sliced lengthwise and chopped on an angle
1/4 cup rice wine vinegar
2 Tablespoons low-sodium soy sauce
1 Tablespoon Asian seasoning (a mix from the grocery store)
1 clove garlic, pressed
Rinse the quinoa, then place in a small sauce pan with the water. Bring to a boil, the simmer, covered, for 15 minutes. Remove from the heat and allow to stand for five minutes before fluffing the quinoa.
While the quinoa cooks, combine the vinegar, soy sauce, seasoning and garlic in a small bowl. When the quinoa is done, mix with the vegetables and warm for about three minutes. Add mixed dressing and cooked chicken, then warm until heated through.
This makes about four servings.