Toasted sesame quinoa with chicken adapted from how sweet it is
1 cup uncooked quinoa, rinsed
3 garlic cloves, minced
1/2 tablespoon toasted sesame oil
1/2 tablespoon olive oil
2 cups low-sodium chicken stock
2 boneless, skinless chicken breasts, cooked and shredded
3 green onions, sliced (we like to go easy on our onions around here so we only used 3)
2 tablespoons toasted sesame seeds
3 tablespoons olive oil
2 tablespoon toasted sesame oil
1 teaspoons soy sauce (we didn't have low sodium like she used so we opted for less soy sauce.)
and here are her directions-
Heat a saucepan over medium heat and add 1/2 tablespoon of sesame and olive oil. Add in garlic and quinoa and stir to coat, then toast for 3-4 minutes, stirring occasionally. Add in chicken stock and increase heat to high, bringing the quinoa to a boil. Reduce to a simmer and cover, cooking for 15 minutes, or until water is absorbed and quinoa can be fluffed with a fork. Whisk together dressing ingredients and set aside.
Add in chicken, green onions and dressing, tossing well to coat. Add in sesame seeds and toss again.
After we sat down to eat we thought how good it would be to treat this recipe like fried rice, but with quinoa obviously and add in carrots, peas, and eggs.
Also how good with this be as the filling to an egg roll with the addition of cabbage and carrots and plum sauce. Sounds good enough to try.