Thai quinoa salad recipe

It's no secret that I love anything and everything Thai food related, so when I came across this recipe, and then later this one, I thought I would combine the two to create my own spin on things. I think I've perfected this recipe, and could literally eat this for breakfast, lunch or dinner. It's creamy and crunchy and is quick and easy to make. I hope you like it as much as I do!

Ingredients:

1 cup of uncooked quinoa, rinsed

2 chicken breasts, diced and cooked

2 cups of coleslaw mix

1 red pepper, diced

1/3 cup chopped green onions

1/4 cup freshly chopped cilantro

peanuts or cashews (optional)

sauce:

2 tablespoons sweet chili sauce

1 tablespoon rice vinegar

1 small can of coconut milk

1/2 tablespoon brown sugar

3/4 cup of peanut butter (melt it in small bowl first)

1 garlic clove

1 lime, juiced

1 inch piece of ginger, choppeddirections:

* First cook the quinoa

* Next fry up the chicken

* Chop the red pepper, green onions and cilantro and put in a bowl with the coleslaw

* Add the chicken and quinoa to the coleslaw mix

*Finally make the dressing: melt the peanut butter first, and then stir in the rest of the ingredients. Add more lime juice or rice vinegar if you like.

* Add to the salad, mix and enjoy!

(If you're eating the salad as leftovers the next day, make sure you re-heat the dressing, otherwise it gets a little thick.)