Asian Chicken Citrus Salad w/ Quinoa

Serves up to 4-6 people

• • 4-5 boneless, skinless chicken thigh or protein substitute
  • 1/2 cup quinoa
  • 2 tbs. EVOO
  • 6 cloves of garlic, sliced
  • 4 scallions or green onions, chopped
  • 1/4 cup of fresh ginger, sliced
  • 1 jalapeno, cored and finely chopped
  • 1/4 cup rice vinegar
  • 1/4 cup lemon juice
  • 1/4 cup soy sauce
  • 4 tbs. Dijon mustard
  • 4 tbs. honey
  • 4 tbs. sesame oil
  • 2 tbs. vegetable oil
  • 2 tbs. hot chili oil
  • 1 1/2 tbs. wasabi paste
  • 6 clementine mandarin orange cuties, half juiced and half peeled into wedges
  • 1 small head of Napa cabbage, chopped into bite-sized pieces
  • 2 carrots, grated
  • 1 small bunch radish, grated
  • 1 small red onion, sliced and chopped
  • 1 cup snow peas, roughly chopped
  • 1/2 cup cilantro, finely chopped
  • 1 avocado, sliced
  • 1/3 cup pickled ginger, chopped
  • Wonton strips (optional)

Chicken marinade ingredients:

• • 1/2 cup peanut butter
  • 1/2 cup teriyaki
  • 2 tbs. soy sauce
  • 4 tbs. Dijon mustard
  • 6 tbs. ginger spread jam (can substitute with grated fresh ginger and honey)
  • 1 1/2 tbs. Sambal (Vietnamese chili paste)
  • Whisk together and reserve 1/3 cup for drizzling and dipping. Marinade chicken for at least 30 minutes.