Thai Chicken Quinoa Salad with Peanut Dressing

Rinse the quinoa under cold water to remove any bitterness.

In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.

Remove from heat and let it sit covered for 5 minutes. Fluff with a fork and let it cool.

In a large bowl, combine the shredded chicken, mango, carrots, red bell pepper, green onions, and cashews.

In a separate bowl, whisk together peanut butter, soy sauce, lime juice, honey, sesame oil, salt, and black pepper until smooth.

Add the cooled quinoa to the chicken and vegetable mixture. Pour the dressing over the salad and toss to combine.

Taste and adjust seasoning if necessary. Serve chilled or at room temperature.

Equipment Needed

Spice Level:

Dietary