- Organic Bound
If you're not familiar with quinoa ("keen-wah"), it's time to give it a try. Not only is it a good source of protein, fiber, and iron, but it has a great nutty taste and toothsome texture.
This salad goes together fast if you start with a rotisserie chicken or if you have leftover cooked chicken on hand. We've added dried mangos, macadamia nuts, ginger, lime, and mint to give the salad a tropical Asian twist, but you can substitute other dried fruits and nuts to create your own version.
|3/4 cup||quinoa (rinsed and drained)|
|1 1/2 cups||water|
|2 1/2 cups||cooked chicken meat (cut into 1/2-inch cubes)|
|3/4 cup||diced Earthbound Farm Organic Dried Mangos|
|1/3 cup||thinly sliced green onions (scallions) (white and 3 inches of green tops)|
|1/4 cup||chopped salted macadamia nuts|
|1 tablespoon||Toasted sesame oil|
|1 tablespoon||tamari or soy sauce|
|1 tablespoon||mirin (Japanese rice wine) (or honey)|
|1 tablespoon||fresh lime juice|
|1 teaspoon||peeled and finely grated fresh ginger|
|1/4 cup||chopped fresh mint|
|Salt and freshly ground black pepper|
Place the quinoa and water in a medium-size saucepan and bring to a boil over high heat. Reduce the heat to low and simmer, covered, until the quinoa has absorbed all the water, 10 to 15 minutes.
Transfer the quinoa to a large bowl. Add the chicken, mango, scallions, and macadamias, and toss to combine.
In a small bowl, blend the sesame oil, tamari, mirin, lime juice, and ginger. Add to the mixture in the bowl and toss to coat. Stir in the mint, and season to taste with salt and pepper.
Serve at room temperature. If you're not planning to serve the salad immediately, cover and refrigerate for up to 1 day.