This Thai-Style Chicken and Quinoa salad is healthy and offers something different than your regular quinoa dishes! The coconut milk adds an unexpected flavor to the quinoa and mixes well with the edamame and roasted peanuts. This meal is easy to make and easy to keep for left overs the next day!
- 1 1/2 cups uncooked quinoa, rinsed well
- 2 cups cooked chicken
- 1/2 cup chopped carrots
- 1/2 cup shelled edamame
- 1/2 cup chopped red pepper
- 4 green onions, chopped
- 1/2 cup chopped roasted peanuts
- 1/2 cup freshly chopped cilantro
- Salt and pepper to taste
Sauce:
- 4 tablespoons sweet chili sauce
- 2 tablespoons rice vinegar
- 2 tablespoons canned coconut milk
- 1 tablespoon packed light brown sugar
- 2 teaspoons creamy peanut butter
- 2 garlic cloves, finely minced
- 1 lime juiced, about 2 tablespoons
- Pinch of ground ginger
For full instructions, visit http://www.melskitchencafe.com/thai-style-chicken-and-quinoa-salad/
