Prep Time
15 min
Cook Time
20 min
Yields
4 servings
This delicious, colorful salad is a great way to introduce whole grains to your kids!
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ingredients
½
cup quinoa
4
tsp vegetable oil
1
tsp grated ginger
3
scallions, whites and greens sliced
1
clove garlic, grated
¼
cup fresh lemon juice (about 2 lemons)
2 ½
tbsp low-sodium soy sauce
2
tsp toasted sesame oil
1 ½
cups shredded white meat rotisserie chicken, skin and bones removed (about 5 oz)
1 ½
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
tsp black sesame seeds
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directions
Step 1
Cook the quinoa according to package directions, set aside to cool.
Step 2
Heat the vegetable 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 and sesame oil.
Step 3
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.