INGREDIENTS
1 1/2 cups
water
1 cup
quinoa, uncooked
2 tsp
oil, divided
4
small boneless skinless chicken breasts (1 lb.)
1/4 cup
KRAFT Classic Balsamic Vinaigrette Dressing made with Extra Virgin Olive Oil, divided
4
carrots, cut into 1/4-inch-thick slices
1 tbsp
minced gingerroot
2 cloves
garlic, minced
4 cups
loosely packed bok choy cabbage (1/2 inch thick)