This is a GREAT summer recipe!  Perfect for your next BBQ.  Its also great to make ahead and have in the fridge for lunch!

Watch me demonstrate this recipe on BBH TV – Episode 19

Chicken and Orange Quinoa Salad

Makes 6 servings

3 cups cooked quinoa
1 orange bell pepper, diced
18 oz pre-cooked rotisserie chicken, white meat, skin removed
6-8 green onions, chopped (green and white parts)

Dressing:
Zest & juice of 1 large navel orange
2 Tbsp rice vinegar
1 Tbsp low sodium soy sauce (make sure no wheat for gluten-free)
1 tsp maple extract
1/2 chili sauce (Sriracha)
1 tsp garlic (I used jarred kind)
1 packet Krisda stevia

Cook quinoa according to package directions.  Set aside to cool.  In a small bowl, whisk together the dressing ingredients.  In a larger bowl, add cooled quinoa, green onion, rotisserie chicken and orange pepper.  Pour dressing overtop and toss to coat.

Nutrition (just over 1 cup serving)

Calories: 243    Fat: 4.3    Carbs: 20.6g   Fibre: 2g   Sodium: 241mg   Protein: 29g