Crunchy Asian Quinoa Salad

Yield: 5-6

Author: MA Satterfield

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Crunchy Asian Quinoa Salad

Prep time: 30 MinTotal time: 30 Min

Ingredients

• 1 cup quinoa, measured uncooked
• 4 cup coleslaw mix
• 1 pack ramen noodles, crushed
• 1/3 cup slivered almonds
• 2 tbsp sesame seeds
• 1 tbsp butter
• 1/2 cup olive oil
• 2 tsp grated ginger
• 2 garlic cloves, minced
• 1/4 cup rice vinegar
• 2 tbsp coconut aminos
• 2 tbsp honey
• 1 tbsp tahini paste
• 1 tbsp toasted sesame oil
• Pepper, to taste
• Rotisserie chicken, chopped
• 1/2 cup green onion, diced
• 1/2 cup cilantro, chopped
• 1/4 cup fresh mint, choppe

Instructions

1. Prepare the quinoa according to package instructions. Once cooked, set aside to cool. 2.Prepare the crunch toppings. In a pan over medium-high heat add the butter to melt. Once the butter is melted, add the crushed ramen noodles, slivered almonds, and sesame seeds. Toss and cook until fragrant and toasted.
2. Prepare the dressing. In a bowl, combine 1/2 cup olive oil, 2 tsp ginger, 2 minced garlic cloves, 1/4 cup rice vinegar, 2 tbsp coconut aminos, 2 tbsp honey, 1 tbsp tahini paste, 1 tbsp sesame oil, and fresh cracked pepper. Stir well to combine.
3. Prepare the chicken by removing the meat from a rotisserie and chop it into small pieces.
4. Assemble the salad. Add the coleslaw mix to a large bowl and top with cooked quinoa (amount to your liking), crunchy roasted toppings, chopped chicken, green onion, cilantro, and fresh mint. Drizzle the dressing and toss well.
5. Serve and enjoy!