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1
Heat the olive oil in a large saute pan.
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2
Slice the cooked chicken into 1/4-inch pieces.
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3
Add the chicken and the vegetables to the pan and cook until heated through.
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4
Add the Peanut Sauce to the pan and toss well until the sauce is warmed through.
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5
In a large bowl, combine the chicken and vegetable mixture with the Rosemary Quinoa and toss until combined.
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6
Serve, garnished with cilantro.
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7
Roast the red peppers until the skin is blackened and begins to peel.
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8
Remove the skin and then remove the seeds.
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9
Combine all ingredients in a food processor and blend until thoroughly mixed.
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10
Use a hand mixer, if needed, to blend sauce until smooth.
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11
In a large pot, bring water and sea salt to a rapid boil.
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12
Add quinoa to the pot and boil for 7 to 8 minutes.
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13
Quinoa is cooked when you can see small white dots in the middle of the grain.
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14
Drain the quinoa and place it in a bowl, resting it in an ice bath to cool for 2 to 3 minutes.
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15
Once the quinoa is cool, drain until all liquid is gone.
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16
Combine the quinoa and the rest of the ingredients in a large bowl.
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17
Serve at room temperature.
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18
Using a hand mixer, blend the first 8 ingredients in a large bowl.
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19
Gradually add xantham until you reach the desired consistency.
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20
Blend well.
