CHICKEN QUINOA SALAD 

When I make this recipe, I usually triple it, so I have extra to freeze. It tastes delicious too — just defrost it and pop into the oven to heat through. 

Serves 3 

• 3 chicken cutlets, butterflied and cut into 3 pieces each
• ½ cup soy sauce (I use Tamari with no added preservatives)
• splash white vinegar
• 1 Tbsp sesame oil
• 1-2 tsp garlic powder
• 3 cloves garlic, minced
• pinch powdered ginger
• pinch pepper
• 1 cup quinoa, rinsed, and prepared according to pkg directions

SALAD 

• 14 oz (400 g) red (or white) cabbage
• 1 carrot, shredded or julienned
• ¼ cup sugar, or more, to taste
• ½ cup rice vinegar (can sub with plain)
• ½ cup canola oil

To make the chicken: Place soy sauce, vinegar, sesame oil, garlic, and spices in a ziplock bag. Close bag and massage ingredients to mix. Add chicken pieces. Refrigerate and allow to marinate for at least one hour.

To make the salad: Place cabbage and julienned carrot in a bowl. In a separate bowl, combine sugar, vinegar, and oil. Pour over vegetables and mix well. When ready to cook, preheat oven to broil. Broil chicken for 6-7 minutes per side. You can check for doneness with a food thermometer. Alternatively, you can grill the chicken. Keep cutlets whole or slice into strips. You can serve the chicken over salad and quinoa either straight from the oven, or you can serve it cold.

NOTE: There will be some extra salad. You can make half the recipe or enjoy the rest a different time!

(Originally featured in FamilyTable, Issue 648)