After we smoked our chicken the other day, we knew we wanted to use it for some delicious dishes. Here is one of them! We LOVE quinoa and anything that we can do with it. So, it was easy to use the smoked chicken with quinoa to make a wonderfully light summer salad. With the addition of healthy summer veggies and raw carrot ginger dressing, this was a definite hit with our friends. This could work any time of the year! Just switch up the veggies for the season and you have a super healthy meal!
4 c. chicken stock
2 c. quinoa (we used tri-color quinoa for great color)
kosher salt and pepper
smoked snap peas, cut on the bias (smoked after the chicken was finished to use up the wonderful smoke)
English cucumber, diced
Edamame beans, shelled and cooked
Basil, mint or your favorite herb
Bring chicken stock to a boil with 1 tsp. kosher salt. Add quinoa and cover. Reduce to a simmer and cook 12-14 minutes until liquid is absorbed and quinoa is crisp tender. Take off the heat and let sit for 15 minutes. Fluff with a fork and cool.
Combine quinoa with your preferred amount of snap peas, cucumber, edamame, bean sprouts and herbs. Mix with a little of the carrot-ginger dressing and top with smoked chicken.
1 c. vegetable oil
1/2 c. rice wine vinegar
1/4 c. soy sauce
3 T. sugar
4-5 tsp. finely grated ginger
11 oz. carrots, peeled and chopped
1 medium shallot, chopped
2 T. mirin wine
3 tsp. sesame oil
Combine all ingredients in a cuisinart and process until smooth. Adjust to your own taste with more or less of all ingredients….it’s totally up to you. I prefer a great ginger/sesame flavor….
Drizzle over the chicken quinoa salad.
Beijos e Tchau
Ludmilla and Marilyn Mercer