toasted quinoa and chick’n
- 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
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.