Asian Chicken and Quinoa Salad

Ingredients

• 1 teaspoon sesame seed black
• 1 cup carrots thinly sliced (size of a matchstick) ( 2 carrots)
• 5 ounces meat rotisserie chicken shredded white
• 1 clove garlic grated
• 1 teaspoon ginger grated
• 0.3 cup juice of lemon fresh ( 2 lemons)
• 2.5 tablespoons soya sauce low-sodium
• 0.5 cup quinoa 
• 1.5 cups cabbage shredded green red finely (such as napa, , or a combination)
• 3  scallions sliced
• 2 teaspoons sesame oil toasted
• 1 cup sugar snap peas sliced
• 4 teaspoons vegetable oil 

Equipment

• sauce pan
• whisk
• mixing bowl

Directions

1. Cook the quinoa according to package directions, set aside to cool.
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.
3. Let cool slightly for a few minutes, then whisk in the lemon juice, soy sauce and sesame oil.
4. Put the cooked quinoa, chicken, cabbage, carrots and peas in a mixing bowl.
5. Add the dressing and toss.
6. Sprinkle with sesame seeds. Keep refrigerated in an air-tight container for up to 3 days.