ASIAN QUINOA SALAD
1 C organic, white quinoa (cooked)
1 C organic, red quinoa (cooked)
1 organic celery heart, chopped
1 large organic onion, chopped
1 organic re pepper, chopped
1 organic green pepper, chopped
1 C organic broccoli, chopped
½ bag frozen organic edamame
16 oz cooked chicken
Splash of canola oil
1 Tbsp sesame oil
1 Tbsp brown rice vinegar
1 Tbsp tamari sauce
Sesame Seeds
Serves 4-6
Sauté onions, celery, peppers, and broccoli in canola oil for about 5 minutes, add frozen edamame, cook another 3 minutes. Set aside to cool. Add veggie mixture to quinoa. Mix well. Add sesame oil, brown rice vinegar, and tamari sauce. Garnish top with a shake of sesame seeds. Serve hot or cold. If cold, place on top of field greens.
**Note: As written, this recipe is high in carbs and not 100% zone. You will need to adjust the quinoa portion and/or the protein to make the servings the right block ratio for your dietary needs.

