I made a few alterations based on my tastes (CILANTRO!!!) and pantry stock but it was just deeeee-licious.
Scallion-cilantro quinoa with pulled chicken
adapted from How Sweet It Is
3 chicken breasts, poached and pulled (I use this method sans the bay leaf)
1 cup quinoa, rised
1/2 cup shelled edamame
3 Tbs. EVOO
2 Tbs. toasted sesame oil
2 tsp. sweet soy sauce
2 tsp. seasoned rice wine vinegar
a handful of cilantro, chopped
Cook quinoa according to package instructions in well-salted water.
Put 6 of your scallions a food processor and finely chop. Add cilantro, chop. Thinly slice the rest of your scallions into rounds.
Mix scallions, edamame, quinoa, and chicken in a large bowl.
Whisk oils, soy sauce, and rice wine vinegar. Pour over and mix well.
Allow to sit for at least 20 minutes so flavors meld before serving.