Thai Chicken Quinoa Salad

This recipe has divided our household.  I have made this numerous times and had no idea how people really felt about it until one day I asked my boyfriend a deadly question.

He always compliments everything that I make.  I think mostly because he loves food so much and will eat anything, but I knew there had to be some favorites in there… and some not-so favorites.  So when I asked him what his least favorite meal was, he said this salad!  That he’s just not a fan of quinoa not matter how it’s made or how many times he tries it.  I was shocked, but worst of all, his cousin, who lives with us, was devastated.  This is his FAVORITE meal.  He requests it all the time and I think thoughts of him never enjoying  this meal again flashed through his mind.

Lucky for him it’s one of my favorite meals too so it’ll stay in our rotation.  And even though my main taste tester isn’t a fan, you’ll love this meal because it’s fresh and light and the leftovers are just as delicious, if not better, than when you first make it.  It’s so easy to take to work throughout the week because it is great cold and you can add it on top of lettuce like I’ve done above for a salad or toss it in a wrap for a little quinoa burrito.  I top it off with some crunchy chow mein noodles and siracha hot sauce (please tell me what siracha doesn’t taste good on).  And there you go, a yummy lunch/salad/dinner/snack!

• 1 cup uncooked quinoa
• 2 cups vegetable or chicken broth (whichever tickles your fancy)
• 2 chicken breasts, cooked and shredded
• 3-4 medium carrots, chopped
• ⅓ cup shelled edamame
• 3-4 green onions, chopped
• ¼ cup chopped peanuts
• ¼ cup chopped cilantro
• 2 tablespoon sweet chili sauce
• 1 tablespoon rice vinegar
• 1 tablespoon canned coconut milk
• ½ tablespoon brown sugar
• 1 teaspoon creamy peanut butter
• 2 garlic cloves
• 1 lime, juice
• ⅛ teaspoon freshly grated ginger
• 1 head bibb lettuce, washed
• crunchy chow mein noodles, for garnish

1. Combine both and quinoa in a medium sauce pan. Bring to a boil. Cover, reduce heat, and simmer until all the liquid is absorbed. Let cool.
2. While the quinoa is cooking, in a large bowl add the sweet chili sauce, rice vinegar, canned coconut milk, brown sugar, peanut butter, garlic, lime juice, and ginger into a bowl and whisk until everything is combined.
3. Add the cooled quinoa and stir until all of the liquid has been absorbed.
4. Add chicken, carrots, edamame, green onions, peanuts and cilantro. Stir until everything is mixed together and vegetables are dispersed evenly throughout.
5. Layer a few leafs of bibb lettuce on the bottom of your plate,top with quinoa salad mix, and if desired garnish with crunchy chow mein noodles and a few squeezes of siracha.