Thai-Style Chicken and Quinoa Salad (Mel's)

Salad:
• 1 1/2 cups uncooked quinoa, rinsed well
• 2 cups cooked chicken
• 1/2 cup chopped carrots
• 1 cup shelled edamame (I usually use two of the microwavable packets you get from Costco)
• 1/2 cup chopped red pepper
• 4 green onions, chopped
• 1/2 cup chopped roasted peanuts
• 1/4 cup freshly chopped cilantro
• S&P to taste
Sauce:
• 6 tablespoons sweet chili sauce
• 3 tablespoons rice vinegar
• 3 tablespoons canned coconut milk
• 1-1/2 tablespoon packed light brown sugar
• 3 teaspoons creamy peanut butter
• 3 garlic cloves
• 1-1/2 lime juiced, about 3 tablespoons
• Pinch of ground ginger

1. Cook quinoa in 3 c water with a bouillon.
2. While quinoa is cooking, combine all of the sauce ingredients together and pulse in a blender. When the quinoa finishes cooking, scoop it into a large bowl. Stir in the chicken, carrots, edamame, red pepper, green onions, peanuts and cilantro. Stir in the sauce and mix well.  Serve warm.

Makes wonderful leftovers (no need to reheat...it is great cold).  Sara, you would need to double this as it only feeds about 6.

Adapted from Mel