Heat the olive oil in a large saute pan. Slice the cooked chicken into 1/4-inch pieces. Add the chicken and the vegetables to the pan and cook until heated through. Add the Peanut Sauce to the pan and toss well until the sauce is warmed through.
In a large bowl, combine the chicken and vegetable mixture with the Rosemary Quinoa and toss until combined. Serve, garnished with cilantro.
Roast the red peppers until the skin is blackened and begins to peel. Remove the skin and then remove the seeds. Combine all ingredients in a food processor and blend until thoroughly mixed. Use a hand mixer, if needed, to blend sauce until smooth.
In a large pot, bring water and sea salt to a rapid boil. Add quinoa to the pot and boil for 7 to 8 minutes. Quinoa is cooked when you can see small white dots in the middle of the grain. Drain the quinoa and place it in a bowl, resting it in an ice bath to cool for 2 to 3 minutes. Once the quinoa is cool, drain until all liquid is gone. Combine the quinoa and the rest of the ingredients in a large bowl. Serve at room temperature.
Rosemary Vinaigrette Dressing:
Using a hand mixer, blend the first 8 ingredients in a large bowl. Gradually add xantham until you reach the desired consistency. Blend well.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.