1 cup quinoa
1/3 cup peanut butter
1/3 cup soy sauce
4 teaspoons brown sugar
2 tablespoons rice vinegar
1/2 cup water
2 cloves garlic, minced
1 tablespoon olive oil
1 can (15 oz.) Libby's Mixed Vegetables, drained
2 cups diced, cooked chicken
1/2 cup chopped peanuts (for topping)
1. Prepare quinoa according to package directions. Fluff with fork and set aside.
2. Whisk together peanut butter, soy sauce, brown sugar, vinegar, water, and garlic in small bowl. Set aside.
3. Heat olive oil over medium in wok or large skillet. Add vegetables, chicken and cooked quinoa. Pour in peanut sauce and stir. Cook for 5 minutes, until heated through.
4. Sprinkle peanuts on top and serve.