THAI QUINOA SALAD

INGREDIENTS

- 1 1/2 cup of tricolor quinoa

- 2 1/2 cups filtered water

- 1 1/2 tablespoon extra virgin olive oil

- 300 gr diced raw chicken

- 3 units of green onion

- 1/2 tablespoon sesame seeds

- 1/2 teaspoon fresh ginger (finely chopped)

- 1/2 large mango

- 2 coriander sprigs 

- 1/2 cup diced avocado

- Juice of one lemon

- Dash of salt

- Dash of black ground pepper

PREPARATION

Place 1 1/2 cups of quinoa on a strainer and wash under running water. It's important to wash the quinoa very well, until the water is clear, that way we can remove the bitterness. Once it is clean, we can place it in the rice cooker, add 2 1/2 cups of filtered water and let it cook for 20 minutes. After this time, separate the grains of quinoa with a long fork so as to remove  any lumps.

By the other hand, heat 1 tablespoon olive oil on a pan over the stove, add 300 gr of chopped chicken (small cubes), add a dash of salt, a dash of black ground pepper and cover, 1/2 teaspoon of finely chopped ginger, let it cook for a couple of minutes, add 3  green onions chopped into 1cm pieces, finally add 1/2 tablespoon of white sesame seeds and fry only for a couple of minutes more. Avoid overcooking so the onions stay crunchy. 

Finally, mix all ingredients:  quinoa,  sauted chicken,  1/2 diced mango, 2 sprigs finely chopped coriander, 1/2 cup of diced avocado. Now , it's ready to serve!

Enjoy!

TIPS

• Wash the quinoa very well or until the water is transparent. This will eliminate the bitter taste.

• Also you can cook the quinoa in a pot on the stove.

• Leave the avocado in cubes with the juice of 1 lemon.