Quinoa Salad, Take 2

This weekend I tried my own Asian version of salad, using quinoa.  My apologies to anyone truly Asian or knowledgeable about true Asian cuisine... because I am neither.  But this salad was good, and the family liked it, too.  Another dish full of vitamins, antioxidants, fiber, good fat, and protein, so like my previous Quinoa Pasta Salad, it's another "meal in a bowl."

Asian Quinoa Salad

Begin with

2 cups Quinoa, rinsed and cooked according to directions, using 4 cups chicken stock for the liquid

Cool, and add 

5 stalks Celery, chopped 

1 - 2 cups Red Cabbage, thinly sliced 

Several Cherry Tomatoes, quartered 

1 Yellow Bell Pepper, chopped 

1 bunch Green Onion, sliced 

3 Chicken Breasts, cooked, cooled, sliced, and cut into bite-sized pieces

Dress with

1/2 cup Olive oil 

2 Tbsp Sesame Chili Oil 

3 Tbsp Rice vinegar  

1 1/2 Tbsp Soy Sauce

        Adjust those approximations to taste, and season with the following, also to taste 

Dried Mustard Powder 

Garlic, pressed, or Garlic Powder 

Ground Ginger 

Sugar or Blue Agave Nectar

Serve, topped with

Sliced Almonds