Toasted Sesame Quinoa with Chicken
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
6 green onions, sliced
2 tablespoons toasted sesame seeds
3 tablespoons Wilson’s extra virgin olive oil
2 tablespoons Wilson’s toasted sesame oil
2 teaspoons low-sodium soy sauce
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 once more. Serve!