Peanut Chicken & Quinoa Salad with Avocado & Sesame Dressing
Wellness Grain

Peanut Chicken & Quinoa Salad

with Avocado & Sesame Dressing

30 MIN
+$3.99/serving 2 Servings
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    From the Test Kitchen

    This loaded quinoa salad gets plenty of flavor and texture from tender bites of togarashi-seasoned chicken, romaine lettuce, soy-marinated carrots, and crunchy peanuts. It all comes together with a vibrant sesame-ponzu dressing.
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    • Nutrition
      PER SERVING
    • Calories
      720 Cals (est.)
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    fresh
    ingredients
    Peanut Chicken & Quinoa Salad with Avocado & Sesame Dressing
    Title
    • 10 oz Tail-On Shrimp (Peeled & Deveined)
    • ½ cup Tricolor Quinoa
    • 3 Tbsps Sesame Dressing
    • 1 Romaine Lettuce Heart
    • 3 Tbsps Roasted Peanuts
    • 1 Avocado
    • 6 oz Carrots
    • 1 Tbsp Soy Sauce
    • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
    • 1 Persian Cucumber
    • 1 Tbsp Mirin (Salted Cooking Wine)
    • 1 Tbsp Vegetarian Ponzu Sauce
    Cook the quinoa
    1 Cook the quinoa

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the quinoa and cook, uncovered, 20 to 22 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under cool water 30 seconds to 1 minute.

    Prepare the ingredients
    2 Prepare the ingredients

    Meanwhile, wash and dry the fresh produce. Peel the carrots and grate on the large side of a box grater. Roughly chop the lettuce. Halve the cucumber lengthwise; thinly slice crosswise. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then medium dice. Place in a bowl; season with salt and pepper. Roughly chop the peanuts. In a bowl, combine the grated carrots and soy sauce; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate, large bowl, whisk together the sesame dressing, ponzu sauce, mirin, and a drizzle of olive oil.

    Cook the shrimp
    3 Cook the shrimp

    Pat the shrimp dry with paper towels (remove the tails if desired); place in a bowl. Season with salt, pepper, and enough of the togarashi to coat (you may have extra). Toss to coat. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Turn off the heat.

    Make the dressing & serve your dish
    4 Make the dressing & serve your dish

    To the bowl of dressing, add the chopped lettuce, cooked quinoa, and sliced cucumber; season with salt and pepper. Toss to coat. Taste, then season with salt and pepper if desired. Serve the salad topped with the marinated carrots, cooked shrimp, and seasoned avocado. Garnish with the chopped peanuts. Enjoy!

    Tips from Home Chefs

    Cook the quinoa
    1 Cook the quinoa

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the quinoa and cook, uncovered, 20 to 22 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under cool water 30 seconds to 1 minute.

    2 Prepare the ingredients

    Meanwhile, wash and dry the fresh produce. Peel the carrots and grate on the large side of a box grater. Roughly chop the lettuce. Halve the cucumber lengthwise; thinly slice crosswise. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then medium dice. Place in a bowl; season with salt and pepper. Roughly chop the peanuts. In a bowl, combine the grated carrots and soy sauce; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate, large bowl, whisk together the sesame dressing, ponzu sauce, mirin, and a drizzle of olive oil.

    Prepare the ingredients
    Cook the shrimp
    3 Cook the shrimp

    Pat the shrimp dry with paper towels (remove the tails if desired); place in a bowl. Season with salt, pepper, and enough of the togarashi to coat (you may have extra). Toss to coat. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Turn off the heat.

    4 Make the dressing & serve your dish

    To the bowl of dressing, add the chopped lettuce, cooked quinoa, and sliced cucumber; season with salt and pepper. Toss to coat. Taste, then season with salt and pepper if desired. Serve the salad topped with the marinated carrots, cooked shrimp, and seasoned avocado. Garnish with the chopped peanuts. Enjoy!

    Make the dressing & serve your dish
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