Wednesday, November 9, 2011

food (food) | chinese chicken quinoa salad

Quinoa is the perfect replacement for those gluten-free folks that miss eating cous cous.  They both look very similar, can be found most likely sitting next to each other in the grocery store and are equally tasty.

I made this Chinese Chicken Quinoa Salad last week when I knew I had a busy week ahead and wanted to make something that I could eat over the course of 2 - 3 days.  I brought a large Tupperware of it to work for my co-workers to try and they asked me to send them the recipe so here it is.


What you'll need:
  • 2 lbs shredded or cubed chicken that has been cooled down (I poached mine, but if you want the easy way just buy pre-made rotisserie chicken and use 2 breasts)
  • 2 cups dry (washed and cleaned) quinoa
  • 4 cups of chicken stock (that's one whole box)
  • Half thinly sliced red onion
  • Rice wine vinegar
  • Sesame oil (If you want it a little spicy get the chili sesame oil)
  • 1 chopped red bell pepper
  • 2 cups diced brocolli
  • 2 cups chopped snow peas
  • 1/2 cup chopped peanuts
  • Ginger spice
  • Salt and pepper
  • Place quinoa and chicken stock in pot on med/high heat.  Once it starts boiling, cover, reduce heat and letting it cook for about 15 minutes until all liquid is absorbed.  If it is still liquidy cook for a few more minutes.  (You can cook this ahead of time if you want it to cool down faster).  You want it at least at room temperature when you fold into the salad.
  • In a large bowl add 1/4 cup of rice wine vinegar and sliced onions.  Let it sit at room temperature for 15 minutes (this cuts out the bitterness of the onion)
  • In a separate bowl toss 2 tbsp of sesame oil, 1 tbsp of ginger spice, 1 tbsp of rice wine vinegar, 1/2 tbsp of salt and pepper to taste with chopped/shredded chicken.
  • Once the onions are done, add all remaining vegetables into the bowl and coat evenly with the onions/vinegar mixture.
  • Add chicken to the vegetables.
  • When the quinoa is ready and cooled, add into chicken/vegetable mix and coat evenly.  Taste it and if it needs a little bit of flavor add more rice wine vinegar a little at a time.  You don't want to put too much vinegar because it might get too soupy.
  • When you get it to taste the right way, fold peanuts in.


AdamAlexMommy said...

i am always looking for some great recipes, as i am a SAHM! thanks for sharing!

great blog!


Sheena said...

That looks so good! I'm always looking for recipes that will last over the course of 2-3 days and this looks like a winner. Will definitely try this one!

Sandy a la Mode said...

oh my!! i haven't cooked w/ quinoa in forever!! it's because i only have 1 salad recipe i know how to make and my husband is sick of it. but now i can add this to my collection yay! :D

Blicious said...

looks delcious!!


SassyUptownChic said...

Awesome Tabitha! And healthy for you! You are a connoisseur girl! :D

Delane said...

Yum I love Quinoa and I love Asian flavors.

laura said...

You have the bestest recipes ever! I love that there are peanuts in this too-- more protein!

have a yummy Friday!
♥ laura
the blog of worldly delights
enter my Too Faced and Hello Kitty Giveaway!

Jen @ redsolesandredwine said...

I've never had this and I do have to confess, I'll probably never make it :) but you remember your promise, you'll cook sometime and I'll clean! I love to eat and I admire you cooks. Hope you had a great week Tab and have a fab weekend!

Red Soles and Red Wine

Kelly's Kitchen said...

Oh my Tabitha this looks out of this world. I am completely obsessed with quinoa. I am making this tomorrow. :)

Amanda Nguyen said...

mmmmm YUMMY!!! MUST try this recipe!!