Sesame Citrus Quinoa Salad

My husband and I had the opportunity to get away for a few days. I always welcome a good vacation. And for me, those vacation itineraries are ordinarily structured around specific restaurant reservations and other eating/drinking type activities. This trip was no exception. Lots of great food. Plenty of great wine. So naturally I came back feeling a wee-bit snug in the waistline and craving fresh, lighter fare.

Quinoa is a fabulous seed high in protein, fiber and other vitamins and minerals. On its own... not too interesting. But similar to rice and other grains, it makes the perfect blank canvas for plenty of big flavors and fresh veggies. You can serve it hot or cold. And it makes for great make-ahead meal prep too!

Any time I'm constructing a bowl, I like to pick a theme and stay in my lane lest the dish start to become more reminiscent of your dog's breakfast, as dear Ina Garten would say. So this go around, I went with Asian inspiration combining predominantly orange juice, toasted sesame oil, and soy sauce for the dressing. As well as tossing together snap peas, red peppers, scallions, and cilantro for the veggie base of the salad.

This Sesame Citrus Quinoa Salad is well balanced in flavors - salty, sweet, sour - while also combining complimentary textures - crunchy, juicy, creamy. I find the key is in the preparation of the veggies. I prefer to slice the red pepper nice and thin, so make sure your chef's knife is sharp. And for the snap peas, rather than just toss them in, slice them on the bias creating an almost confetti like texture for the salad.

As for the protein, I prefer to serve this salad with marinated and grilled chicken. Of course, given the protein content in the quinoa and added heft coming from the cashews, you could skip the chicken all together and keep this dish vegetarian!

Sesame Citrus Quinoa Salad

Ingredients

For the dressing / marinade

· Juice of 3 oranges

· Juice of 1 lemon

· 4 tsp fresh grated ginger

· 2 tsp fresh grated garlic

· 3 tbsp soy sauce

· 3 tsp toasted sesame oil

· 3 tbsp rice vinegar

· 4 tsp honey

For the quinoa salad

· 2 boneless skinless chicken breasts

· 8oz fresh snap peas

· 2 red peppers, sliced very thin

· 3 oranges, peeled and supremed

· 6 scallions, sliced thin

· ¼ cup cilantro, chopped

· ¼ cup toasted cashews, chopped

· 2 cups chicken stock

· 1 cup quinoa

· 2 avocados, sliced

· Sesame seeds for garnish

For the dressing… combine al the ingredients in a large measuring cup using a whisk.

For the salad… Place the chicken breasts flat in a large gallon-sized plastic bag. Remove the air from the bag and seal closed. Using a meat mallet, pound the chicken to a uniform thickness. Pour about one third of the dressing into the bag with the chicken. Seal the bag and allow to marinate for at least 30 minutes or overnight.

Slice each of the snap peas on the bias using a very sharp knife. The texture of the snap peas should almost resemble shredded cabbage. In a large salad bowl, combine the sliced peas with the peppers, oranges, scallions, cilantro, and cashews. Toss to coat with about half of the remaining dressing. Set aside.

About twenty minutes before cooking the chicken, remove the chicken from the fridge to sit at room temperature, and preheat the grill. Cook chicken over medium-high heat on the grill for 6 to 8 minutes per side (or roast in the oven at 425 for about 22 minutes). Allow the chicken to rest under foil for at least 5 minutes before dicing.

While the chicken cooks, prepare the quinoa. Bring the chicken stock to a boil in a small saucepot. Add the quinoa, cover and reduce to a simmer. Cook for 15-20 minutes until tender.

Spoon quinoa into a bowl and top with a pile of the fresh veggie salad, a heaping spoonful of the cooked & diced chicken, and slices of avocado. If desired, drizzle over additional dressing and garnish with sesame seeds. Salad can be served warm or at room temperature.

Serves 4

GF Friendly Gluten Free Friendly!