Toasted Quinoa Salad with Chicken & Snow Peas

Serves 6

¾ lb. boneless skinless chicken breast, cut into 1/2-inch pieces

4 tsp. La Choy lite soy sauce, divided

4 tbsp. plus 2 teaspoons canola oil, divided

1 1/2 cups quinoa

2 tsp.minced garlic

3 cups water

½  tsp. salt

1 cup trimmed snow peas

1/3 cup rice vinegar

1 tsp. toasted sesame oil

1/3 cup finely diced red bell pepper

1. Toss chicken with 2 teaspoons soy sauce in a medium bowl. Set aside.


2. Place a large, high-sided skillet with a tight-fitting lid over medium heat. Add 1 tablespoon canola oil and quinoa. Cook, stirring constantly, until the quinoa begins to color, 6 to 8 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add water and salt and bring to a boil. Stir once, cover and cook over medium heat until the water is absorbed, about 15 minutes. (Do not stir.) Remove from the heat and let stand, covered, for 5 minutes. Stir in snow peas, cover and let stand for 5 minutes more.


3. Meanwhile, whisk 3 tablespoons canola oil, the remaining 2 teaspoons soy sauce, vinegar and sesame oil in a large bowl. Add the quinoa and snow peas and bell pepper; toss to combine.


4. Remove the chicken from the marinade and pat dry. Heat a large skillet over medium-high.  Add the remaining 2 teaspoons canola oil and cook the chicken. Stir the chicken into the quinoa salad.

Nutrition Information per serving: Calories 326, Fat 15g, Cholesterol 19mg, Sodium 713mg, Carbohydrates 32g, Protein 16g, Fiber 4g

Diabetic Exchange: 2 Carbohydrate