toasted quinoa and chick’n

toasted quinoa and chick’n

yield: serves 4

toasted quinoa and chick’n

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  • 3 Tbspolive oil, divided
  • 1 pkggardein scallopini or teriyaki chick'n strips (no sauce)
  • 2 1/2 Tbsptoasted sesame oil, divided
  • 1 cupuncooked tri-colour quinoa, thoroughly rinsed
  • 3 clovesgarlic, minced
  • 1 1/2 cupsvegetable stock
  • 2 tspsoy sauce
  • 6 green onions, sliced
  • 2 Tbspsesame seeds, toasted
  • 1/4 cup fresh cilantro, chopped

toasted quinoa and chick’n


Add 1/2 Tbsp oil to a frying pan and sauté frozen gardein scallopini (or strips if using) over medium-high heat until browned, about 2 to 3 minutes each side. Tear with fork and knife. Set aside to cool.

Heat a medium-size saucepan over medium heat and add 1/2 Tbsp each of sesame and olive oil. Add quinoa and garlic and stir to coat in oil. Allow quinoa to toast for 3 to 4 minutes, stirring occasionally. Add stock, increase heat to high and bring to a boil. Reduce to a simmer and cover with lid slightly ajar. Cook for 15 minutes, or until water is absorbed.

Fluff quinoa with a fork.

To make dressing, whisk together remaining 2 Tbsp olive oil, remaining 2 Tbsp sesame oil, and soy sauce.

Add chick’n, green onions, and dressing to quinoa and toss well to combine. Divide quinoa among serving bowls and garnish with a sprinkle of sesame seeds and cilantro. Serve immediately while still hot.