Sesame Quinoa with Chicken and Snap Peas

          I'm not sure what took me so long, but I am on board with this quinoa business.

I'm pretty late to the party, I know.

You might have seen the salmon/spinach/feta/quinoa concoction on MPMK last week?

Since I'm on this quinoa kick, I pulled up Jessica's recipe (which I've had pinned for aaaaages) and had to make it happen.

(My sesame kick is a close second to my quinoa kick.)

The recipe was genius to start- all I did was add some snap peas, a teensy bit more soy sauce and another handful of sesame seeds and I was good. to. go.

I am not ashamed to say I scarfed this down in under five minutes.

Mostly because there was a little baby trying to pull it directly away from me and onto the floor, but also because it tasted amazing. Or as Elliott would say- "Mama, it's dewishus!"

Sesame Quinoa with Chicken and Snap Peas
by Oven Love, adapted from How Sweet It Is

serves 4

Ingredients

• 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
• 1 cup sugar snap peas, rinsed and rough chopped
• 6 green onions, sliced
• 2 tablespoons toasted sesame seeds, plus more for serving
• 3 tablespoons olive oil, for dressing
• 2 tablespoon toasted sesame oil, for dressing
• 1 Tablespoon low-sodium soy sauce, for dressing

Directions

1. 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.
2. Add in chicken, snap peas, green onions and dressing, tossing well to coat. Add in sesame seeds and toss once more. Top with more sesame seeds and serve.